Lemon Pesto Zucchini Bell Peppers

"This is so easy, and tastes so funky and bistro. You can make instant vegetarian meals in so many ways with a few baggies of this in your freezer. A must for working vegetarian moms!"
 
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Ready In:
20mins
Ingredients:
6
Serves:
6-8
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ingredients

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directions

  • Chop the veggies and garlic coarsely.
  • Mix with oil and pesto- add more oil!
  • Squeeze juice of 2 lemons over top, a little shredded zest if you like it.
  • Roast at 350F on a cookie sheet till lightly golden (about 10 minutes in a preheated oven).
  • Cool and freeze in one layer.
  • Sort into containers for freezing.
  • Lasts 6 weeks.
  • Just take out of the freezer and panfry the frozen veggies lightly and throw into pastas, stirfry, risotta, pitas, on pizza, or as a side dish on its own.

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Reviews

  1. Terrific flavourful but not overwhelming 'pesto' taste! Will definitely be making this again!
     
  2. We really enjoyed this. I used Recipe#13044 to make the pesto, and then used organic peppers and zucchinis from the farmer's market. I used a tad more garlic and found that I needed to roast it for about 6 minutes longer than specified. This had a delightful lemony taste that we enjoyed as a side dish. I froze two bags to see how that works and I'll come update when I use them. A delightful choice for my first PAC 07 recipe!
     
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RECIPE SUBMITTED BY

I live in Ontario, and work for the federal government in Quebec. I grew up in Germany, on the French border. I would have loved to become a gourmet chef, but somehow I ended up a social policy/program database manager (which is my trumped up version of it). I wish I had more time to cook... 2 kids. My focus now is making my life easier by doing my own do-ahead and freezer foods.
 
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