Lemon Pesto Zucchini Bell Peppers
- Ready In:
- 20mins
- Ingredients:
- 6
- Serves:
-
6-8
ingredients
- 1 tablespoon pesto sauce
- 3 tablespoons olive oil
- 2 bell peppers (green, orange, yellow, red, (or more)
- 3 zucchini (or more)
- 2 garlic cloves
- 2 lemons or 2 lemon juice
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
-
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!
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.