Ingredients:
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
Directions:
Chop the veggies and garlic coarsely.
Mix with oil and pesto- add more oil!
Squeeze juice of 2 lemons over top, a little shredded zest if you like it.
Roast at 350F on a cookie sheet till lightly golden (about 10 minutes in a preheated oven).
Cool and freeze in one layer.
Sort into containers for freezing.
Lasts 6 weeks.
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.
Servings: 6-8
Time preparation: 10 min.
Time total: 20 min.