Roasted Squash and Peppers with Pesto

Roasted Squash and Peppers with Pesto

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A quick meal which can be made in jiffy for your family and guests!

Roasted Squash and Peppers with Pesto recipe - How to make Roasted Squash and Peppers with Pesto

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Ingredients

1 cup vertically sliced zucchini
1 cup vertically sliced yellow squash
1 cup capsicum (red , yellow and green) , cut into triangles
1/2 cup cherry tomatoes (red and yellow)
salt and freshly ground black pepper powder to taste
2 tbsp olive oil

To Be Mixed and Blended Smooth For The Pesto
1/4 cup chopped pinenuts (chilgoza) or walnuts (akhrot) , roasted
2 cups loosely packed fresh basil leaves
2 tbsp olive oil
1 tsp chopped garlic (lehsun)
salt to taste

Method
    Method
  1. Brush the vegetables with olive oil and keep aside.
  2. Heat a non-stick pan, add the vegetables and sauté till they turn golden brown.
  3. Add the salt and pepper and toss well.
  4. Serve warm with pesto.

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