Heat the oil in a frying pan and gently fry off the onion wedges for around 10 minutes
Add in the tomatoes, peppers, courgettes, olives and capers. Cook for another 10 minutes on a medium heat
Stir in the chopped parsley and 2 tbsp of the pesto and mix well
https://cookpad.com/us/recipes/336592-vickys-vegan-pesto-with-nut-free-option
Alternatively you can roast those vegetables instead. Preheat the oven to gas 7 / 220C / 425°F. Put the onion, peppers and courgette in a baking tray and toss in a tbsp olive oil. Roast for 25 - 30 minutes turning the veg a few times during cooking. Cook the chopped tomatoes, capers and olives off in the frying pan in oil for 10 minutes, then when the other veg has finished roasting, put it in the pan with the tomatoes and add the pesto and parsley as instructed before
Meanwhile pre-heat the grill to high and brush the lamb chops with the remaining pesto
Turn the grill down to medium and put the lamb under for 3 minutes each side
Serve on a bed of rice or corn cous cous with the vegetables or with some herbed baby potatoes
