Lemon Pesto Zucchini Bell Peppers

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 tablespoon pesto sauce
• 3 tablespoons olive oil
• 2 bell peppers (green, orange, yellow, red, (or more)
• 3 zucchini (or more)
• 2 garlic cloves
• 2 lemons or 2 lemon juice

Recipe

• 1 chop the veggies and garlic coarsely.
• 2 mix with oil and pesto- add more oil!
• 3 squeeze juice of 2 lemons over top, a little shredded zest if you like it.
• 4 roast at 350f on a cookie sheet till lightly golden (about 10 minutes in a preheated oven).
• 5 cool and freeze in one layer.
• 6 sort into containers for freezing.
• 7 lasts 6 weeks.
• 8 just take out of the freezer and panfry the frozen veggies lightly and throw into pastas, stirfry, risotta, pitas, on pizza, or as a side dish on its own.