Description
Caramelized summer squash and zucchini tossed in a vibrant, zesty homemade basil pesto. A perfect balance of sweet, salty, and acidic flavors.
Ingredients
Scale
- 2 medium zucchini, sliced into 1/2 inch coins
- 2 medium yellow summer squash, sliced into 1/2 inch coins
- 3 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups fresh basil leaves
- 1/3 cup grated Parmesan cheese
- 2 tbsp lemon juice
- 1/4 cup olive oil (for pesto)
- 1 clove garlic, minced
Instructions
- Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper.
- Toss zucchini and summer squash coins with 3 tbsp olive oil, salt, and pepper on the pan.
- Spread vegetables in a single layer, ensuring they are not touching.
- Roast for 15-20 minutes until edges are golden brown and caramelized.
- While roasting, blend basil, Parmesan, lemon juice, minced garlic, and 1/4 cup olive oil in a food processor until coarsely blended.
- Remove vegetables from oven and immediately toss with the fresh pesto until well coated.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Italian-American