Basil Pesto Roasted Vegetables

Name: Basil Pesto Roasted Vegetables
Yield: 1190 g
Ingredients: Black Olive (Pickled) 60 개; Sweet Corn 50 g; Roasted Pumpkin 200 g; Basil Pesto 30 테이블스푼; Extra Virgin Olive Oil 50 ml; Red Bell Pepper 200 g; Onion 200 g; Tomato 200 g; Roasted Eggplant 200 g

Difficulty EASY 1,020 kcal

#basil pesto #oven roasted vegetables #vegetable dish #vegan #healthy #easy recipe #oven recipe #diet #home party #western cuisine

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Ingredients

Main ingredients

Black Olive (Pickled) 20 개
Sweet Corn 50 g
Roasted Pumpkin 200 g
Basil Pesto 2 테이블스푼
Extra Virgin Olive Oil 50 ml
Red Bell Pepper 200 g
Onion 200 g
Tomato 200 g
Roasted Eggplant 200 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 76.05 g 28%

Protein 17.08 g 6%

Fat 77.23 g 65%

Serving size 1190g

Cooking steps

1

Wash the vegetables thoroughly and cut them into bite-sized pieces.
2

In a bowl, mix the chopped vegetables with basil pesto, olive oil, salt, and pepper evenly.
3

Line a baking tray with parchment paper and spread the vegetables out.
4

Roast in the oven at 180°C for 20-25 minutes.
5

Transfer the roasted vegetables to a plate and serve.

Basil Pesto Roasted Vegetables

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