Lemon Pesto Zucchini Bell Peppers |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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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! 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:
1. Chop the veggies and garlic coarsely.
2. Mix with oil and pesto- add more oil!
3. Squeeze juice of 2 lemons over top, a little shredded zest if you like it.
4. Roast at 350F on a cookie sheet till lightly golden (about 10 minutes in a preheated oven).
5. Cool and freeze in one layer.
6. Sort into containers for freezing.
7. Lasts 6 weeks.
8. 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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