Preheat the oven to 200°C/180°C (fan forced). In a large roasting tray, toss all the vegetables together with the oil and season with salt and pepper. Roast for 30 to 40 minutes, turning once or twice, until sweet and caramelised
Remove from oven and, while still hot, stir in the pesto. If you're serving the vegetables warm then toss the rocket through now so it wilts slightly; if you plan to have it as a cold salad then wait until the veggies have cooled down before adding the rocket. Garnish with Parmesan shavings
