Lemon Pesto Zucchini Bell Peppers Recipe

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Ingredients:

Serving

1 tbsp pesto sauce
3 tbsp olive oil
2 bell peppers (green , orange, yellow, red, (or more)
3 zucchini (or more )
2 garlic cloves
2 lemons or 2 lemon

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	69.51 Kcal (291 kJ)
Calories from fat	55.64 Kcal
		% Daily Value*
Total Fat	6.18g	10%
Cholesterol	0.74mg	0%
Sodium	14.6mg	1%
Potassium	78.25mg	2%
Total Carbs	3.25g	1%
Sugars	1.57g	6%
Dietary Fiber	0.9g	4%
Protein	0.65g	1%
Vitamin C	39mg	65%
Vitamin A	0.7mg	25%
Iron	12.8mg	71%
Calcium	18.4mg	2%

Amount Per 100 g
Calories	109.5 Kcal (458 kJ)
Calories from fat	87.66 Kcal
		% Daily Value*
Total Fat	9.74g	10%
Cholesterol	1.17mg	0%
Sodium	23mg	1%
Potassium	123.27mg	2%
Total Carbs	5.12g	1%
Sugars	2.47g	6%
Dietary Fiber	1.42g	4%
Protein	1.02g	1%
Vitamin C	61.5mg	65%
Vitamin A	1.2mg	25%
Iron	20.1mg	71%
Calcium	29mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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