pesto, corn, & bean salad (Edit recipe)

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!

5 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	98
Fat:	1 g
Carbohydrates:	16 g
Protein:	6 g
Cholesterol:	3 g
Sodium:	326 mg
Fiber:	4 g
Sugars:	2 g
Calculated per serving.

by ericatangeman

Serves: 6

Ingredients

8 oz Baby Bella Mushrooms, diced
3 Bell Pepper, diced
1 Onion, diced
2 Zucchini
1 Yellow Squash
15 oz Cannellini Beans (canned), drained & rinsed
1 Salt and Pepper
1 Basil Pesto, I used my recipe from roasted veggies, chickpea, quinoa, & pesto salad
0.25 - 0.5 cup Sun Dried Tomatoes
2 - 4 oz Parmesan Cheese, freshly grated

Process

Cook Mode

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.