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    Roasted Zucchini & Pesto


    Source of Recipe


    Eating Well Magazine Aug/Sept 2005


    Recipe Introduction


    Active Time: 5 minutes; Total: 25 minutes


    List of Ingredients


    • 2 lbs zucchini (about 4 medium), trimmed and cut into 1-inch chunks
    • 1 tbsp extra-virgin olive oil
    • 2 tbsp prepared pesto
    • Salt to taste
    • Freshly ground pepper to taste


    Instructions


    1. Place a baking sheet on the middle rack of the oven. Preheat oven to 500F.
    2. Toss zucchini with oil in a large bowl. Spread the zucchini on the preheated baking sheet in a single layer. Roast until beginning to brown, 5 to 7 minutes. Turn the zucchini and continue roasting until just tener, 7 to 9 minutes more. Retun the zucchini to the bowl. Add pesto, salt and pepper; toss to coat.


    Final Comments


    Makes 4 servings, about 1 cup each.
 

 

 

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