pesto, corn, & bean salad
my basil plant has been flourishing lately, so I have made a boat load of pesto. adding this flavorful sauce to some veggies & beans is the perfect meal-prepped side dish for summer lunches!
Ingredients
- 8 oz8 oz8 oz Baby Bella Mushrooms, diced
- 333 Bell Pepper, diced
- 111 Onion, diced
- 222 Zucchini
- 111 Yellow Squash
- 15 oz15 oz15 oz Cannellini Beans (canned), drained & rinsed
- 111 Salt and Pepper
- 111 Basil Pesto, I used my recipe from roasted veggies, chickpea, quinoa, & pesto salad
- 0.25 - 0.5 cup0.25 - 0.5 cup0.25 - 0.5 cup Sun Dried Tomatoes
- 2 - 4 oz2 - 4 oz2 - 4 oz Parmesan Cheese, freshly grated
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- preheat oven to 400.
- add veggies & white beans to a sheet pan & mix with oil, & seasonings.
- bake for 20-25 minutes.
- while veggies are roasting, make pesto.
- when veggies are done, transfer to a bowl & allow to completely cool before moving to the next step.
- add pesto, sun-dried tomatoes, & parmesan cheese to veggies; mix well.
- serve warm or cold with a protein.
Add a Note
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