in Recipes

Zucchini and pepper vegetables with pesto

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Ingredients for 2 servings:

  • 1 zucchini
  • 1 bell pepper(s)
  • 2 tbsp pesto (e.g. wild garlic pesto)
  • 2 tbsp rapeseed oil
  • 1 pinch of sea salt
  • 1 pinch(s) of ground pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

as a side dish or vegetarian dish

Wash the vegetables. Cut the zucchini in half and slice crosswise into 0.5 cm thick slices. Cut the bell peppers into cubes of approximately 4×4 cm. Brown the vegetables in batches on all sides in a pan or grill pan over medium heat and gather them in a bowl. Sprinkle salt, pepper, and the pesto over the vegetables and stir gently. Can be eaten as a side dish with meat or as a main course.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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