This is one of those “what’s in the produce drawer?” dishes, but it turned out lovely!
Ingredients 2 large summer squash, cut in bite sized pieces 1 medium onion, halved and sliced 1 pt grape tomatoes, halved 2 medium green peppers, diced 1 handful of fresh basil, coarsely chopped 1 /4 cup olive oil 1 /4 cup balsamic vinegar 2 lemons, juiced Salt, pepper, and nutritional yeast to taste 1 lb pasta of your choice
Process Preheat oven to 400*. Arrange vegetables on a baking pan or sheet. Whisk together oil, vinegar, and lemon juice and then drizzle over vegetables. Bake at 400* until summer squash is fully cooked. While vegetables are baking, prepare your pasta. Toss and serve (with bread, of course)!
Credit for this idea goes to the wonderful heath coach and amazing cook Leslie Neri who posted some pictures of a similar dish on her Facebook page and made me need to make it!
We’ve been getting many grape tomatoes in our CSA share this year, and no one in my family, except me, is really big on uncooked tomatoes. So, they sit until I think of something to make with them. I was getting behind when a Facebook post sparked this idea to roast them up and make pesto. Happily for me, that week’s CSA share also contained fresh basil, and I already had garlic and nutritional yeast, so only a bag of pine nuts was needed. You can substitute almonds easily for the pine nuts if you don’t have them on hand!
3 pints grape tomatoes (other tomatoes will work, also)
1 bulb garlic
1 large bunch of basil
2 cups pine nuts (substitute with almonds if desired)
¼ cup olive oil
½ cup nutritional yeast flakes
Sea salt to taste
Slice grape tomatoes lengthwise and arrange in a single layer on baking pans. Drizzle lightly with olive oil. Place garlic bulb on pan. Roast at 375* until they begin to brown at edges, stirring carefully every 10 minutes. Set aside.
Place pine nuts in food processor. Add tomatoes, garlic (peeled of course), basil (leaves only), nutritional yeast, and remaining olive oil. Pulse to a pesto texture. Add additional olive oil if needed.
Serve tossed with pasta, on a wrap with fresh veggies, etc. My children suggest that it is good enough to be eaten with a spoon directly from the blender.