Lemon Pesto Zucchini Bell Peppers

Total Time
20mins
Prep 10 mins
Cook 10 mins

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!

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.
Most Helpful

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

ms.susan March 16, 2009

We really enjoyed this. I used Pesto to make the pesto, and then used organic peppers and zucchinis from the farmer's market. I used a tad more garlic and found that I needed to roast it for about 6 minutes longer than specified. This had a delightful lemony taste that we enjoyed as a side dish. I froze two bags to see how that works and I'll come update when I use them. A delightful choice for my first PAC 07 recipe!

ladypit April 29, 2007