Vegetables and pesto is a fabulous combination. The best matches are:
Roasted bell pepper and basil pesto.
Boiled green beans and basil pesto.
Boiled potatoes and basil pesto
You can also mix green beans + potatoes, which is a traditional Italian side dish.
BAKED VEGGIES
Ingredients:
- Use any vegetables you have in your fridge
- Basil pesto
- Spinach leaves (leave them raw)
- Pine nuts
- Salt
- Extra virgin olive oil
Procedure:
Eat oven to 230*C. Rub the sliced veg with oil, garlic, salt and black pepper, then place in a roasting tin in an even layer. Roast for 30 mins until golden and soft. Allow to cool slightly, then mix into a large bowl with the basil pesto, raw spinach leaves and toasted pine nuts and serve.
MINI PARMIGIANA
Ingredients for 3 servings:
- 1 large eggplant, cut in 6 slices
- some ready made tomato and basil sauce
- 3 slices of fresh mozzarella
- basil pesto
- sea salt
- extra virgin Olive Oil
Procedure:
Heat oven to 200°C. Brush eggplant slices with 1 1/2 tablespoons EVO oil and sprinkle with sea salt; roast on a baking sheet, turning once, until tender and golden, 20 minutes. Top each with 1 tablespoon of ready tomato and basil sauce, 1 slice of mozzarella, 1 tsp of pesto and one more slice of eggplant. Sprinkle the top with some tomato sauce and grated Parmigiano cheese. Bake again until the mozzarella starts to melt and serve hot.
Suggestion: instead of tomato sauce you can use one slice of fresh tomatoes.