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.

Ingredients

  • 2 Zucchini, chopped into 1 inch chunks
  • 3 Garlic Cloves, minced
  • Extra-virgin Olive Oil
  • 2 tbsp Pesto
  • Oregano
  • Sea Salt
  • Pepper

Directions

Preheat oven to 450°F.
Mix olive oil, pesto, oregano, garlic, sea salt and pepper in a small bowl. Coat each chunk of zucchini with the mixture and spread out on a baking sheet. Roast till browning (about 6 minutes) and then flip the zucchini pieces over and let roast for another 7 or so minutes until then are tender. Serve warm with other delicious sides.
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About coruvial

Getting those years of all work is more than inspiring to sit and express everything worth reading for all ages. But you'll see me more often write about health, cooking and the environment. Drop me a line if you have anything you'd like to talk. I'd be more than happy to hear from you. Carolyn

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