Lemon Pesto Zucchini Bell Peppers

kalla's Note:

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!

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

• 1 tablespoon pesto sauce
• 3 tablespoons olive oil
• 2 bell peppers (green, orange, yellow, red, (or more)
• 3 zucchini (or more)
• 2 garlic cloves
• 2 lemons or 2 lemon juice

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.

Reviews

[ms.susan]

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

[ladypit]

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!