Warm Pesto Roast Veg Recipes

PESTO ROASTED VEGETABLES RECIPE

Steps:

• Toss the courgettes, pepper, leek and aubergine in the pesto with the olive oil and season well.
• Roast in a preheated oven at 200°C (400°F, gas mark 6) for 20-30 mins.

PESTO ROASTED VEGGIES

Steps:

• Chop vegetables and place in a large bowl and mix to combine.
• Add pesto and stir until vegetables are evenly coated.
• Spread in a single layer on a large baking sheet. Bake at 425˚F for 15-18 minutes or until vegetables are tender.
• Remove from oven and serve warm. Enjoy!

WARM PESTO ROAST VEGETABLES

Steps:

• Heat oven to 450°F Rub the sliced veg with the oil, garlic, salt and black pepper, then place in a roasting tin in an even layer.
• Roast for 30 mins until golden and soft.
• Allow to cool slightly, then tip into a large bowl.
• Mix with the basil pesto, spinach leaves and toasted pine nuts, then serve.

ROASTED VEGGIES WITH SPINACH PESTO ORZO RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Spread the broccolini, squash, and red onion on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat.
• Roast the vegetables for 20 minutes, until the broccolini is beginning to crisp and the squash and onions are tender. Remove from the oven and set aside.
• While the vegetables are roasting, make the spinach pesto: In a food processor, combine the spinach, walnuts, lemon zest, garlic, lemon juice, and red pepper flakes. With the processor running, slowly stream in the remaining ½ cup of olive oil until the pesto reaches a smooth, thick, and spreadable consistency.
• Cook the orzo according to package instructions.
• Add ¾ cup of the pesto to the warm orzo and toss to coat. Mix in the roasted vegetables and more pesto to taste.
• Serve warm or chilled.
• Enjoy!