About
These simple roasted low carb veggies are given a lift by a generous helping of fresh pesto sauce.
The key is to ensuring the vegetables are all the right sizes to ensure an even cooking time.
The pesto can be drizzled over the vegetables or stirred through at the end, making this a great side dish to chicken or fish or even on its own as a warm salad.
Ingredients
- 1 small zucchini
- 5 ounce radicchio, raw
- 2 tablespoon pine nuts
- 3 ounce green beans
- 1 tablespoon parmesan cheese
- 2 tablespoon olive oil
- ½ cup spinach
- ½ cup basil
- 1 cup, flowerets broccoli
- 1 clove garlic
- ¼ cup olive oil
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 395 degrees Fahrenheit.
- Remove the tough ends from the green beans and slice the radicchio in half lengthways. Slice the zucchini into quarters lengthways.
- Arrange the beans, broccoli florets, radicchio and zucchini across a shallow baking tray. Drizzle with 2 tablespoons of olive oil and season with a pinch of salt and pepper. Use your hands to toss the vegetables in the oil and seasoning.
- Place in the oven to roast for 18-20 minutes turning halfway through, until crisp tender.
- Whilst the vegetables are roasting you can make the pesto. Add the spinach and basil to a food processor with 1 tablespoon of pine nuts, the garlic and parmesan. Season generously with the remaining salt and blend together to form a thick chunky paste.
- Slowly start adding the remaining olive oil a little at a time until you have a smooth pesto sauce – you can add more oil if you prefer a runnier consistency.
- Remove the roasted vegetables from the oven to cool briefly then drizzle with the pesto sauce. Scatter with the remaining pine nuts to serve.
Nutrition Facts
- Servings: 4
- Calories: 241.3kcal (per serving)
- Fat: 23.8g (per serving)
- Carbs: 6.3g (per serving)
- Protein: 3.1g (per serving)
