Roasted Zucchini with Pesto
Have you tried pesto?
September is still harvest time. It sounds wonderful and feels so country. Our local farmers’ market should be as large with as many alternatives of fresh fruits, vegetables and herbs. One best thing about this whole thing is the opportunity to learn making food from scratch, from what is available.
Here’s a recipe suggested by Your Smart Kitchen Blog.
- 2 Zucchini, chopped into 1 inch chunks
- 3 Garlic Cloves, minced
- Extra-virgin Olive Oil
- 2 tbsp Pesto
- Sea Salt