Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

betty's warm roasted winter salad with pesto

RecipesandSmallTalk avatar
Recipe by
Betty Bramanis
@RecipesandSmallTalk
Sydney

A perfect side for a BBQ or grilled meats, or on it's own for a lunch - a great way to use the overflow of beans and zucchini's in the fridge/garden. A good quality pesto is recommended, either from the deli or homemade.

yield 6 serving(s)
prep time 10 Min
cook time 30 Min
method Roast

Ingredients For betty's warm roasted winter salad with pesto

  • 2 lb
    fresh green beans, trimmed
  • 2 lb
    zucchini, sliced into thick rounds
  • 1 lb
    cherry tomatoes
  • 1/4 c
    olive oil
  • 2 tsp
    minced garlic
  • 2 Tbsp
    pesto
  • 1 can
    chickpeas

How To Make betty's warm roasted winter salad with pesto

  • 1
    Preheat the oven to 420 degrees F (210 degrees C).
  • 2
    Place beans, zucchini, and tomatoes in a large lasagne-style baking tray. Drizzle with oil and garlic and use your hands to toss well. Roast for 30 minutes turning once - they will burn if not turned.
  • 3
    Remove from oven and add pesto and chickpeas, stir through and allow to sit for 10 - 15 minutes so they are served warm and not hot.
  • 4
    Left over sauce at the bottom of the pan is delicious with crusty bread - enjoy!!!!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT