Roasted vegetables with basil sauce

Name: roasted vegetables with basil sauce
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 1 el pine nuts; 15 g fresh basil; 75 ml traditional olive oil; 1 red pointed pepper variation possible.; 1 fennel bulb; 1 zucchini; 250 g cherry tomatoes on the branch tray

Casserole with paprika, fennel, zucchini and cherry tomatoes.

Ingredients

Kitchen Stuff

1 hand blender or food processor
1 baking dish (25 x 30 cm)

Directions

Preheat the oven to 200 ° C.
Toast the pine nuts in a dry frying pan golden brown, let them cool on a plate.
Pick the leaves of the basil and finely grind them with the pine nuts in the food processor or with the hand blender.
Pour the olive oil slowly. Season the basil sauce with salt and pepper.
Cut the peppers, fennel and zucchini into coarse pieces and scoop with the oil. Season with salt and pepper.
Grease the scale. Put the vegetables in the oven dish.
Place the to on and fry the vegetables for 20-25 minutes in the hot oven.
Drizzle before serving with the basil sauce. The vegetables can be served cold or hot.

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Nutrition

255Calories

Sodium0% DV10mg

Fat32% DV21g

Protein8% DV4g

Carbs3% DV10g

Fiber16% DV4g

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