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Roasted Squash and Peppers with Pesto
Tarla Dalal
06 December, 2024
Table of Content
Tags
Preparation Time
15 Mins
Cooking Time
5 Mins
Total Time
20 Mins
Makes
4 servings
Ingredients
Main Ingredients
1 cup vertically sliced zucchini
1 cup butternut squash
1 cup capsicum (red , yellow and green) , cut into triangles
1/2 cup cherry tomatoes (red and yellow)
salt and freshly ground black pepper powder to taste
2 tbsp olive oil
To Be Mixed and Blended Smooth For The Pesto
1/4 cup chopped pinenuts (chilgoza) or walnuts (akhrot) , roasted
2 cups loosely packed fresh basil leaves
2 tbsp olive oil
1 tsp chopped garlic (lehsun)
salt to taste
Method
- Brush the vegetables with olive oil and keep aside.
- Heat a non-stick pan, add the vegetables and sauté till they turn golden brown.
- Add the salt and pepper and toss well.
- Serve warm with pesto.
Roasted Squash and Peppers with Pesto recipe with step by step photos
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