Roasted Vegetable Strands with Pesto Sauce

Roasted Vegetable Strands with Pesto Sauce is a delicious and healthy dish that is perfect for any occasion. This dish is made with a variety of roasted vegetables that are served with a flavorful pesto sauce. The combination of the roasted vegetables and the pesto sauce creates a dish that is both savory and satisfying.
Ingredients:

For the Roasted Vegetables:

- 2 zucchinis, cut into thin strips
- 2 carrots, cut into thin strips
- 1 red bell pepper, cut into thin strips
- 1 yellow bell pepper, cut into thin strips
- 1 red onion, cut into thin strips
- 2 tablespoons olive oil
- Salt and pepper to taste

For the Pesto Sauce:

- 2 cups fresh basil leaves
- 1/2 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 3 garlic cloves
- 1/2 cup olive oil
- Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F.
2. In a large bowl, toss the zucchini, carrots, red bell pepper, yellow bell pepper, and red onion with olive oil, salt, and pepper.
3. Spread the vegetables out on a baking sheet and roast for 20-25 minutes, or until they are tender and slightly browned.
4. While the vegetables are roasting, make the pesto sauce. In a food processor, combine the basil leaves, pine nuts, Parmesan cheese, garlic cloves, olive oil, salt, and pepper. Pulse until the mixture is smooth and creamy.
5. Once the vegetables are done roasting, remove them from the oven and let them cool for a few minutes.
6. To serve, place the roasted vegetables on a plate and drizzle the pesto sauce over the top.
Appearance and Taste:
Roasted Vegetable Strands with Pesto Sauce is a colorful and vibrant dish that is sure to impress. The roasted vegetables are tender and slightly caramelized, while the pesto sauce adds a burst of flavor and freshness. The dish is both savory and satisfying, making it the perfect appetizer or side dish for any meal.
Type of Dish: Appetizer/Side Dish
Main Ingredients: Zucchini, Carrots, Bell Peppers