This is a super-easy dinner packed with vegetables. You can vary the vegetables to suit your tastes. Try artichoke hearts and red bell peppers if you like. The pesto and little tomatoes are essential, though.

• 1 lb small, sweet tomatoes (cherry or compari)
• 130g (4.5oz) good-quality basil pesto
• 2 cups green beans, trimmed
• 1 red onion, chopped into not-too-small pieces
• 1 medium zucchini, cut into chunks
• 10 kalamata olives, pitted and halved
• handful fresh basil, chopped
• about 1/2 cup freshly grated Parmesan
• 300g short, chunky pasta (I used whole wheat penne)

Put the tomatoes (whole) and the pesto in an oven-proof dish with a lid. Bake, covered for about 40 minutes at 300 F. You need low, slow heat for the tomatoes to release their juices.

Plunge the green beans into boiling water for about 2 minutes, then refresh in a bowl of cold water for another 2 minutes, and drain. Cut into pieces about 2" long.

When the tomatoes are very soft, take them out of the oven and turn the oven up to 375 F. Add the beans, onion, zucchini and olives. Cover and return to oven. Cook for 20-30 minutes or until the zucchini pieces are done.

Meanwhile cook and drain the pasta. Add it to the baked vegetables, give a good stir, and put back in the oven for 5 minutes.

Top with fresh basil and Parmesan before serving.