betty's warm roasted winter salad with pesto

Name: Betty's Warm Roasted Winter Salad with Pesto
Prep time: 10 min
Cook time: 30 min
Yield: 6
Cuisine: Italian
Ingredients: 2 pound(s) fresh green beans, trimmed; 2 pound(s) zucchini, sliced into thick rounds; 1 pound(s) cherry tomatoes; 1/4 cup(s) olive oil; 2 teaspoon(s) minced garlic; 2 tablespoon(s) pesto; 1 can(s) chickpeas

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Betty Bramanis

Sydney

Updated on Jul 8, 2024

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.

Rate

Warm salad perfect for taking to work for lunch or a BBQ as a side.

prep time 10 Min

cook time 30 Min

method Roast

yield 6 serving(s)

Ingredients

2 pounds fresh green beans, trimmed
2 pounds zucchini, sliced into thick rounds
1 pound cherry tomatoes
1/4 cup olive oil
2 teaspoons minced garlic
2 tablespoons pesto
1 can chickpeas

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

Step 1

Preheat the oven to 420 degrees F (210 degrees C).

Step 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.
Step 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.
Step 4

Left over sauce at the bottom of the pan is delicious with crusty bread - enjoy!!!!
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