Roasted Vegetables with Vegan Pesto

As the weather takes on a noticeable shift to cooler here in New England, we begin approaching the Autumn harvest. Our gardens and farmers markets overflow with an abundance of zucchini and summer squashes; so much so that it is sometimes a challenge to create enough meals incorporating them!

To the rescue is one of my favorite recipes which makes use of all the squashes, along with potatoes, fresh garden tomatoes, and Basil. It’s easy and quick to prepare. You will want to make this over and over as we wind down the season into Autumn.

I like to serve this simple meal with a crusty bread, such as Focaccia. And of course extra olive oil for dipping.

Ingredients:

• 1 medium zucchini
• 1 medium yellow squash
• 2 lbs potatoes (any variety)
• 4 Tbsp Light Olive Oil
• Salt & Pepper (to taste)
• 2 cups fresh chopped tomato (orange, yellow, or red)

Vegan Pesto:

• 2 cups fresh basil
• 1/3 cup toasted pine nuts or walnuts (or combo of both)
• juice from 1/2 squeezed lemon
• 2 garlic cloves
• 1/3 cup light olive oil

Instructions:

Preheat oven to 400F

1. Chop squashes and potatoes into approx. 1 1/2 -2 inch cubes. Place them on a baking pan and drizzle with the olive oil. Sprinkle with salt and pepper, to taste.
2. Roast vegetables for 20 -25 minutes, or until they are tender and cooked through.
3. While the vegetables are roasting, prepare the tomatoes and pesto.
4. Coarsely chop the fresh tomatoes, set aside.
5. Prepare the pesto by lightly toasting the nuts until golden (about 5 minutes). Be careful not to burn them. Then using a food processor, add to it all the pesto ingredients (toasted nuts, basil, garlic, lemon juice, a couple pinches of salt & pepper, and olive oil) Blend thoroughly until smooth and a creamy texture. If the pesto is too dry add more olive as needed.
6. When the roasted vegetables are ready, remove from oven and place them in a large serving bowl.
7. Stir in the chopped tomatoes and pesto.
8. Serve with crusty bread and extra virgin olive oil.

For other great recipes, try my Potato Leek Bisque, or Easy Vegetable Soup. All are quick & easy and deliciously dairy free. Enjoy!