Roasted Basil Pesto Vegetables Recipe

Name: Roasted Basil Pesto Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 g courgettes; 150 g yellow pattypan squash; 100 g baby corn; 150 g button mushrooms; 12 red pepper; 12 green pepper; 12 yellow pepper; 5 baby onions, peeled; 75 g basil pesto; olive oil; salt and pepper; feta cheese (optional); cherry tomatoes (optional); olive (optional)

Servings: persons

150 g courgettes
150 g yellow pattypan squash
100 g baby corn
150 g button mushrooms
12 red pepper
12 green pepper
12 yellow pepper
5 baby onions, peeled
75 g basil pesto
olive oil
salt and pepper
feta cheese (optional)
cherry tomatoes (optional)
olive (optional)

1
Heat oven to 200C.
2
Cut vegetables into medium bite size.
3
Place all the ingredients in a roasting pan, except feta, olives and cherry tomatoes and basil pesto.
4
Sprinkle with olive oil, season with salt and roast in oven for approximately 20min.
5
Do not overcook your veggies.
6
You still want them crunchy.
7
Remove from oven and stir in Basil pesto.
8
Place in a nice serving dish, garnish with feta, olives and cherry tomatoes.
9
Can be eaten piping hot or warm.

363

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 150 g courgettes, 150 g yellow pattypan squash, 100 g baby corn, 150 g button mushrooms, and more.

Yes, Roasted Basil Pesto Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Basil Pesto Vegetables

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