directions
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1
Preheat the oven to 350F
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2
Chop bacon, cook until crispy, drain, and set aside
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3
Steam the squash, green beans, and zucchini until barely tender, 5 to 6 minutes
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4
Combine with the onion and red pep- per in a large bowl
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5
Melt the butter and add to the pesto; mix in bacon
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6
Pour over the vegetables
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7
Add salt and pepper to taste and toss lightly
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8
Transfer to a low-sided baking dish
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9
Cover with foil and bake for 20 minutes
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10
Remove from the oven and top with grated cheese
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11
Return to oven and bake, uncovered until lightly brown, about 5 minutes
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12
Serve hot
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13
Serves 4.
Pesto Vegetable Bake
ingredients
- 2 cups cubed yellow squash (1/2-inch)
- 2 cups sliced green beans (1/2-inch)
- 2 cups cubed zucchini (1/2-inch)
- 3 tablespoons minced red onion
- 1/2 cup red bell pepper, chopped
- 6 to 8 slices bacon
- 3 tablespoons butter
- 3 tablespoons Three Herb Pesto (page 31)
- salt and freshly ground pepper to taste
- 1/2 cup grated Monterey jack cheese