Lemon Pesto Zucchini Bell Peppers

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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!

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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

5 5

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

5 5

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!