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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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15 minMain dishRed onion, fresh coriander, cut pointed cabbage, raw vegetables spicy radish mix, Greek style yogurt, lamb sausages, flat bread garlic and coriander, Mango Chutney,naan with lamb sausages and salad
Nutrition
275Calories
Sodium0% DV0g
Fat29% DV19g
Protein26% DV13g
Carbs4% DV12g
Fiber0% DV0g
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