Roasted Squash and Peppers with Pesto
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Tarla Dalal
• 07 February, 2012
Table of Content
A quick meal which can be made in jiffy for your family and guests!
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
5 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
20 Mins
Makes
4 servings
Ingredients
Main Ingredients
- 1 cup vertically sliced zucchini
- 1 cup butternut squash
- 1 cup capsicum (red , yellow and green) , cut into triangles
- 1/2 cup cherry tomatoes (red and yellow)
-
salt and freshly ground black pepper powder to taste
- 2 tbsp olive oil
To Be Mixed and Blended Smooth For The Pesto
-
1/4 cup chopped pinenuts (chilgoza) or walnuts (akhrot) , roasted
- 2 cups loosely packed fresh basil leaves
- 2 tbsp olive oil
- 1 tsp chopped garlic (lehsun)
- salt to taste
Method
- Brush the vegetables with olive oil and keep aside.
- Heat a non-stick pan, add the vegetables and sauté till they turn golden brown.
- Add the salt and pepper and toss well.
- Serve warm with pesto.
Roasted Squash and Peppers with Pesto recipe with step by step photos
