Description
These Pesto Vegetables are sautéed in the skillet and roasted to perfection, then tossed in pesto sauce with a nice helping of parmesan cheese. A flavor combination hard to beat and will have everyone begging for their veggies!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 carrot, peeled and diced into skinny circles
- 1 cup red onion, chopped into chunks
- 1 bell pepper, seeds and stem removed and cut into chunks
- 1 yellow squash, sliced in 4 lengthwise then cut into small chunks
- 1 zucchini, sliced in 4 lengthwise then cut into small chunks
- 1/2 teaspoon salt
- 1 cup broccoli fresh broccoli florets, pulled apart into small pieces
- 1/4 teaspoon red pepper flakes
- 1 teaspoon fresh lemon juice
- 2 tablespoons of pesto sauce, store bought or homemade
- 1/4 cup parmesan cheese, grated fine
Instructions
- Heat a large skillet to medium heat on the stovetop. Pour in 1 tablespoon of olive oil and allow it to heat up for a minute. Add in the bell pepper, onion, and carrots with a 1/4 teaspoon salt. Stir, cover and cook for 6-7 minutes, stirring well half way through. Remove the vegetables to a plate.
- Reduce the heat to medium low. Add in another tablespoon of olive oil, then the broccoli, squash and zucchini. Cover and cook 5-6 minutes, stirring half way through.
- Add the carrot, peppers and onion back into the pan with the other vegetables. Pour in red pepper flakes, lemon juice, and pesto sauce. Stir.
- Sprinkle with parmesan cheese. Serve and enjoy!
Notes
- Take a peek under the lid of the vegetables as they cook to make sure the heat doesn't need to be reduced, and don't forget to stir in the middle of cooking.
- The second batch of vegetables (zucchini, squash, and broccoli) will cook a bit faster and I reduce the heat to medium low to avoid them from turning to mush.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: stovetop
- Cuisine: American