Wednesday, July 27

Pesto Roasted Vegetables


I've been eating a lot of heavy food lately (pasta, beef, crawfish etouffee), so I wanted to get back to some healthy eating. These roasted vegetables make a killer side dish, but can also pose as a light vegetarian supper when served over brown rice. The pesto flavor makes them really special (try my recipe for homemade pesto here), and they would be equally delicious cooked over a smokey grill.

Pesto Roasted Vegetables:
  • Toss 2 lb. of diced, assorted vegetables (such as broccoli, green beans, bell pepper, and onion) with 3 tbsp. olive oil, salt, and pepper.
  • Arrange into an even layer on several baking sheets and place into a 400°F oven.
  • Roast vegetables for 10-12 minutes, or until crisp tender.
  • While hot, toss with 2-3 tbsp. pesto sauce* and 2 tbsp. toasted pine nuts.
  • Can be served hot or at room temperature.


Serves two - three (main course)
Serves four - six (side dish)
*Recipe for homemade pesto can be found here, or buy a high-quality pesto at the store.