Pesto Vegetables Recipes

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PESTO ROASTED VEGGIES



Pesto Roasted Veggies image

These Pesto Roasted Vegetables are easy to make and unbelievably delicious! They make the perfect side dish to compliment pasta, steak, or your favorite Italian dish.

Provided by Kimber

Categories     Side Dish

Number Of Ingredients 6

1 red onion (roughly diced)
1 red bell pepper (roughly diced)
1/2 lb fresh broccoli (cut into small florets)
½ lb yellow squash (cut into 1/4 in slices (1 med squash))
½ lb zucchini squash (cut into 1/4 in slices (1 med zucchini))
1/3 cup prepared pesto

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!

Nutrition Facts : ServingSize 0.5 cup, Calories 92 kcal, Carbohydrate 9 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 147 mg, Fiber 3 g, Sugar 4 g

PESTO VEGETABLES



Pesto Vegetables image

The flavors of summer can be yours year-round with this flavor-packed side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 5

Number Of Ingredients 3

1 bag (1 pound) frozen broccoli, carrots and cauliflower
1/3 cup basil pesto
2 tablespoons grated Parmesan cheese

Steps:

  • Cook and drain vegetables as directed on package.
  • Toss vegetables and pesto. Sprinkle with cheese.

Nutrition Facts : Calories 120, Carbohydrate 6 g, Cholesterol 5 mg, Fat 1, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 220 mg

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