2 tbsp olive oil
1 medium courgette, sliced
1 small red pepper, deseeded and sliced 100g baby plum tomatoes, halved
1 small red onion, cut into wedges
1 clove garlic, chopped
75g cream cheese
1 tbsp Fresh Earth basil pesto
4 Fresh Earth Gluten Free bagels, lightly toasted
Preheat the oven to 180 degrees Celsius. Toss together the olive oil, courgette, pepper, tomatoes, onion and garlic and spread over the base of a roasting tin, making sure the tomatoes are cut-side uppermost.
Bake for 30 minutes, stirring once during cooking until roasted.
Remove from the oven and allow to cool completely.
Mix together the cream cheese and pesto. Halve the bagels, lightly toast and spread the cream cheese mixture over the base. Top with the roasted vegetables and sandwich the bagels together. Keep chilled until time to go on the picnic.