WARM PESTO ROAST VEG
A great accompaniment to pasta, make ahead and take some to work to spruce up your lunch
Provided by Good Food team
Categories Dinner, Side dish, Snack, Supper, Vegetable
Time 45m
Number Of Ingredients 9
Steps:
- Heat oven to 230C/fan 210C/gas 8. 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.
Nutrition Facts : Calories 306 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 29 grams sugar, Fiber 10 grams fiber, Protein 10 grams protein, Sodium 0.32 milligram of sodium
PESTO ROASTED VEGETABLES RECIPE
This pesto roasted vegetables recipe makes it so easy to cook roasted vegetables with lashings of flavour and a wonderfully rich texture
Provided by Jessica Dady
Yield Serves: 4
Number Of Ingredients 6
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.
Nutrition Facts : @context https, Calories 114 Kcal, Sugar 7.4 g, Fat 7.6 g, SaturatedFat 1.2 g, Sodium 0.04 g, Protein 3.2 g, Carbohydrate 8.5 g
WARM PESTO ROAST VEGETABLES
A great accompaniment to pasta, make ahead and take some to work to spruce up your lunch. You can roast halved and deseeded squash with the skin on, if you like - just scoop the flesh away from the skin with a spoon and toss into the salad.
Provided by English_Rose
Categories Onions
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 300.3, Fat 7.8, SaturatedFat 1.1, Sodium 43.1, Carbohydrate 59.7, Fiber 13.7, Sugar 14.9, Protein 6.2
ROASTED VEGGIES WITH SPINACH PESTO ORZO RECIPE BY TASTY
Here's what you need: broccolini, yellow squash, red onion, extra virgin olive oil, kosher salt, freshly ground black pepper, baby spinach, raw walnut, lemon zest, garlic, fresh lemon juice, red pepper flakes, uncooked orzo pasta
Provided by Merle O'Neal
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
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!
Nutrition Facts : Calories 353 calories, Carbohydrate 34 grams, Fat 22 grams, Fiber 5 grams, Protein 7 grams, Sugar 5 grams
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