Roasted Squash and Peppers with Pesto

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

Roasted Squash and Peppers with Pesto

This recipe has been viewed 12836 times



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

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
Show me for servings

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.

Reviews