Preheat the oven to 220°C (200°C fan-forced). Arrange potatoes and garlic cloves in a baking tray. Drizzle with 1 tbsp olive oil and season with salt and pepper to taste, then roast for 15 minutes, turning once.
When the potatoes and garlic have been in the oven for 15 minutes, add the zucchinis and the Quorn Vegan Fillets to the tray with the remaining 1 tbsp olive oil. Cook for 15 minutes.
Add the tomatoes and cook for a further 10 minutes.
Ensure the fillets are cooked through and piping hot in the centre, and then spoon over the pesto and serve!