Roasted Squash and Peppers with Pesto
by Tarla Dalal
07 Feb 2012
This recipe has been viewed 12710 times
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
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
- Brush the vegetables with olive oil and keep aside.
- Heat a non-stick pan, add the vegetables and sauté till they turn golden brown.
- Add the salt and pepper and toss well.
- Serve warm with pesto.
Outbrain