Pesto Roasted Vegetables
Assorted vegetable medley with a savory pesto sauce that will brighten up any dinner table.
Pesto Roasted VegetablesServes 10-12
INGREDIENTS
4 large zucchini squash, cut into 1/2-inch thick rounds
3 medium red bell peppers, cored and cut into quarters lengthwise
6 to 8 small whole carrots, cut in half lengthwise
1 red onion, cut into 1/2-inch thick slices, rings separated
1 carton (7 ounce) refrigerated pesto
1 carton (7 ounce) refrigerated pesto
Assorted vegetable medley with a savory pesto sauce that will brighten up any dinner table.
DIRECTIONS
- Place zucchini, peppers, and carrots in a single layer on 2 large, greased baking sheets, preferably with shallow sides. Onions bake best if the rings are randomly piled on top of each other. Stir pesto and brush on both sides of vegetables.
- Bake for 20 to 25 minutes or until vegetables are soft. Serve hot or at room temperature.