Pesto Roasted Julienned Veggies {Sunday’s Scraps}

9 Jun

veggie prepYou know that moment when you open the pantry…then the fridge…then the cabinets…then back to the pantry…and can’t find anything to eat?  Well, that was today.  The ingredients I had on hand were: a half a red bell pepper, half a red onion, three zucchini, and some frozen pesto from the last batch that I made.  So, pesto roasted julienned veggies  for lunch it was!

Roasted Julienned Pesto Veggie Prep{Gina’s Take}

You only get my take on this once since it was my empty fridge {ha!}.  I was making this recipe up as I went along.  I pulled the pesto from the freezer and let it defrost while tackling the veggies.  I don’t have a julienning tool, so I cut thin veggie strips with my mandoline, then sliced those strips to actually julienne them {note to self:  buy the julienning tool you’ve been eyeing already}.  Once the veggies were cut up, it was smooth sailing and the dish turned out really delicious.

{Pretty Little Sisterly Tip} 

Roasted Julienned Pesto VeggiesIf you grow basil at home and are a pesto lover like me, prepare your pesto, then freeze individual portions in an ice cube tray.  Once frozen, pop the pesto cubes out of the tray and store in a Ziploc freezer bag in the freezer until you need them next time!

Pesto Roasted Julienned Veggies
Author: 
Recipe type: Side Dish
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 3 Zucchini
  • ½ Red Bell Pepper
  • ¼ Red Onion
  • 3 Tablespoons Pesto
  • ½ Tbsp Parmesan cheese (garnish, to taste)
Instructions
  1. Preheat the oven to 450F.
  2. Julienne the zucchini & pepper using a mandoline, a julienning tool or, cutting in to thin strips.
  3. Also use the mandoline or a knife to cut the onion in to thin slices.
  4. Place veggies in a small bowl and toss with the pesto until coated evenly.
  5. On an aluminum foil lined cookie sheet, spread the veggies in to a thin layer.
  6. Roast veggies for 10-12 minutes, mixing them about half way through so they roast evenly.
  7. {Optional} Sprinkle Parmesan cheese over cooked veggies & serve.

 

 

 

No comments yet

Leave a Reply

Rate this recipe: