- Preheat oven to 200°C. Toss vegetables with half the oil and season. Spread out on a baking tray and roast for 12 minutes. Add the tomatoes and cook for 5 to 7 minutes until vegetables are caramelised and tender.
- Lay a phyllo pastry square on a board or clean work surface and brush with a little olive oil. Lay another square over the top in a star shape and brush with a little more oil.
- Mix the pesto into the warm vegetables, then place a heaped teaspoon of the mixture in the centre of the pastry squares and gather up the sides so that they meet in the middle. Press them together to seal your parcel.
- Place on a baking tray, then repeat until you have made all the parcels. Brush the tops with a little more olive oil, then bake for 12 to 15 minutes or until the parcels are golden and crispy.