Lemon Pesto Zucchini Bell Peppers
Bright, fresh, and bursting with flavor, Lemon Pesto Zucchini Bell Peppers is the perfect recipe to elevate your vegetable game. This vibrant dish combines tender roasted zucchini and colorful strips of red and yellow bell peppers with a zesty homemade lemon pesto made from fresh basil, parmesan cheese, garlic, and a hint of lemon zest. The roasting brings out the natural sweetness of the veggies, while the citrusy pesto ties it all together with a bold, aromatic flair. Ready in just 30 minutes, this recipe is a versatile crowd-pleaser—serve it as a nutrient-packed side or a light vegetarian main course. With its balance of simplicity and sophistication, Lemon Pesto Zucchini Bell Peppers is as satisfying as it is stunning on the plate! Keywords: lemon pesto, zucchini recipe, roasted bell peppers, vegetarian side dish, easy healthy recipes.
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Recipe Information
Ingredients
- 3 medium zucchini
- 2 medium red bell pepper
- 2 medium yellow bell pepper
- 3 tablespoons olive oil
- 1 cup fresh basil leaves
- 0.5 cup parmesan cheese
- 0.25 cup pine nuts
- 2 cloves garlic
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or a silicone baking mat.
Slice the zucchinis into thin rounds, about 1/4-inch thick. De-seed and slice the red and yellow bell peppers into thin strips.
In a large bowl, toss the zucchini rounds and bell pepper strips with 2 tablespoons of olive oil. Season with a pinch of salt and black pepper.
Spread the vegetables in an even layer on the prepared baking sheet. Roast in the oven for 12-15 minutes, or until the zucchini and peppers are tender and slightly caramelized at the edges.
While the vegetables are roasting, prepare the lemon pesto. In a food processor, combine the basil leaves, parmesan cheese, pine nuts, garlic cloves, lemon juice, remaining tablespoon of olive oil, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Pulse the mixture until it forms a thick and smooth pesto sauce. Taste and adjust seasoning if needed.
Once the vegetables are done roasting, transfer them to a serving dish while still warm.
Drizzle the lemon pesto over the roasted vegetables and gently toss to coat everything evenly.
Garnish with additional parmesan cheese or fresh basil leaves, if desired. Serve immediately as a side dish, or enjoy as a light vegetarian main course.
Nutrition Facts
Calories |
1210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.9 g | 106% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 16.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 7112 mg | 309% | |
| Total Carbohydrate | 94.0 g | 34% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 51.6 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 623 mg | 48% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2916 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
