Pesto Bake

Submitted by: Amber Howe
yummy veggies collide with pesto for a tasty, mouth-watering explosion!

Serves: 4-8

Preparation time:
Cooking time:

Dietary guidance: v 

Ingredients

Veggies. These are the suggestions I would make. Use as many or few as you like. Just cut up enough to fill up a glass baking dish (9" x 13" or something close to that!)

Cauliflower, broccoli, green beans, brussel sprouts, zuchinni or summer squash, onions, carrots, potatoes, tomatoes, mushrooms,kale, bock choy, spinach.....Really, the possibilities are endless!

1 container prepared pesto
OR make your own (See my pesto recipe)

1 block or container of feta cheese ( about 8 oz--this can vary)

Method

Cut up all veggies to uniform size-ish. Not TOO thick, but not super thin either. For example: I cut my zuchinni about 1/2 " thick.

Throw all veggies in a bowl. Dump enough pesto in so that once you mix it up, they're pretty darn coated. Add some olive oil if you need to.

Throw in the feta and mix well.

Dump all of this into your glass baking dish.
I usually cook this for about an hour, mixing it every once in a while. If you want, you can cover with foil for the first 30 minutes, remove, stir and then bake for another 20 -30 minutes, depending on how done you like your veggies.

I like to serve this EITHER over a bed of quinoa (or any grain you can find) with some extra olive oil, OR a side of crusty good whole grain bread and a nice salad.

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