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LindaC
Stuffed vegetables with walnut pesto and feta
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Ingredients
Directions
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Preheat the oven to 200ºC and grease the baking tray.
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Cut the vegetables in half lengthwise and remove a small part of the flesh so that there is an elongated opening.
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Place the vegetables on the cut surface on the baking sheet.
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Bake the vegetables in the oven for about 20 minutes.
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Turn them over and put them in an oven dish.
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Brush the cut sides of the vegetables with the pesto and spread the feta over it.
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Put back in the oven for about 10 minutes.
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Tasty with pasta and a salad with sundried tomatoes and olives.
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Nutrition
275Calories
Sodium0% DV0g
Fat29% DV19g
Protein26% DV13g
Carbs4% DV12g
Fiber0% DV0g
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