Vegetables With Pesto And Parmesan Thins Recipes
PESTO ROASTED VEGGIES
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
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
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
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
PARMESAN THINS
Make and share this Parmesan Thins recipe from Food.com.
Provided by Samuel Holden
Categories Lunch/Snacks
Time 10m
Yield 2-5 thins
Number Of Ingredients 4
Steps:
- I make this without measuring, so I'm guessing on the quentities, experiment!
- Mix all ingredients thoroughly.
- If sticky add a little more flour.
- Heat a very heavy based frying pan with NO OIL!
- Place a tbsp full of mixture in the pan and spread out to make a thin biscuit.
- cook until it has solidified (the cheese melts and the butter evaporates).
- Serve with"Vegetables and Pesto" or any other meal that needs a bit of a crunchy texture with it.
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