Lemon Pesto Zucchini Bell Peppers

READY IN: 20mins
Recipe by kalla

This is so easy, and tastes so funky and bistro. You can make instant vegetarian meals in so many ways with a few baggies of this in your freezer. A must for working vegetarian moms!

Top Review by ms.susan

Terrific flavourful but not overwhelming 'pesto' taste! Will definitely be making this again!

Ingredients Nutrition

Directions

  1. Chop the veggies and garlic coarsely.
  2. Mix with oil and pesto- add more oil!
  3. Squeeze juice of 2 lemons over top, a little shredded zest if you like it.
  4. Roast at 350F on a cookie sheet till lightly golden (about 10 minutes in a preheated oven).
  5. Cool and freeze in one layer.
  6. Sort into containers for freezing.
  7. Lasts 6 weeks.
  8. Just take out of the freezer and panfry the frozen veggies lightly and throw into pastas, stirfry, risotta, pitas, on pizza, or as a side dish on its own.

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