• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and zucchini into bite-sized chunks. Roughly chop capsicum. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • Finely chop garlic. Roughly chop tomato. Thinly slice silverbeet. Drain lentils (see ingredients).

• On a second lined oven tray, place the grated Parmesan cheese in even circles to make two per person. • Bake until the cheese is golden and crisp around the edges, 6-8 minutes (these can burn fast, so keep an eye on them!). TIP: The Parmesan crisps will crisp up as they cool.

• In a large saucepan, heat a drizzle of olive oil over a medium-high heat. Cook tomato paste and garlic, stirring until fragrant, 30 seconds. • Add tomato, water, garlic & herb seasoning, vegetable stock powder, butter and brown sugar. Reduce heat and simmer, 3-4 minutes. • Add silverbeet, lentils and roast veggies and continue to simmer, until silverbeet has wilted, 1-2 minutes. Season with pepper.

• Divide roast veggie minestrone between bowls. • Serve topped with basil pesto and Parmesan crisps.