Roasted Vegetable Platter with Cashew Pesto

Introduction:

If you're looking for a simple yet delicious way to enjoy your vegetables, this Roasted Vegetable Platter with Cashew Pesto is the answer!

The beauty of this dish lies in its simplicity and the bold flavors it delivers.

Start by chopping a colorful array of vegetables: bell peppers into large chunks, cherry tomatoes left whole for a burst of sweetness, red onion sliced into rings for a bit of bite, and zucchini cut into slender matchsticks for a tender crunch.

Arrange these vibrant veggies on a baking sheet, give them a generous sprinkle of salt, and roast them until they’re tender and slightly caramelized.

The roasting process brings out the natural sweetness of the vegetables, making them utterly irresistible.

Once the veggies are out of the oven, they’re served alongside or topped with a rich and creamy cashew pesto, made with fresh basil, parsley, garlic, Parmesan, and a hint of lemon.

The pesto adds a delicious, nutty flavor that complements the roasted vegetables perfectly, making this dish as satisfying as it is beautiful. Whether you’re serving it as a side dish, a light lunch, or a colorful appetizer, this roasted vegetable platter is sure to impress!

Ingredients:

• 2 bell peppers, cut into large chunks
• 1 cup cherry tomatoes
• 1 medium red onion, sliced into rings
• 1 medium zucchini, cut into matchsticks
• 1/2 teaspoon salt (or to taste)
• 2 tablespoons olive oil
• 1/2 cup Cashew Pesto (see previous recipe)

Instructions:

1. Preheat your oven to 200°C (400°F).
2. Place the bell pepper chunks, cherry tomatoes, red onion rings, and zucchini matchsticks onto a large baking sheet.
3. Drizzle the vegetables with olive oil and sprinkle with salt. Toss everything together to ensure the vegetables are evenly coated.
4. Spread the vegetables out in a single layer on the baking sheet.
5. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized at the edges.
6. Once roasted, remove the vegetables from the oven and allow them to cool slightly.
7. Arrange the roasted vegetables on a serving platter.
8. Serve with a generous portion of Cashew Pesto on the side or drizzle the pesto over the top of the vegetables for a vibrant and flavorful dish.

Nutrition Facts (per serving, based on 4 servings):

*Percent Daily Values are based on a 2,000-calorie diet.