Recipes

Pesto Vegetable Bake
  • Ingredients
  • 2 cups cubed yellow squash (1/2-inch)
  • 2 cups sliced green beans (1/2-inch)
  • 2 cups cubed zucchini (1/2-inch)
  • 3 tablespoons minced red onion
  • 1/2 cup red bell pepper, chopped
  • 6 to 8 slices bacon
  • 3 tablespoons butter
  • 3 tablespoons Three Herb Pesto (page 31)
  • salt and freshly ground pepper to taste
  • 1/2 cup grated Monterey jack cheese
Directions
  1. Preheat the oven to 350F
  2. Chop bacon, cook until crispy, drain, and set aside
  3. Steam the squash, green beans, and zucchini until barely tender, 5 to 6 minutes
  4. Combine with the onion and red pep- per in a large bowl
  5. Melt the butter and add to the pesto; mix in bacon
  6. Pour over the vegetables
  7. Add salt and pepper to taste and toss lightly
  8. Transfer to a low-sided baking dish
  9. Cover with foil and bake for 20 minutes
  10. Remove from the oven and top with grated cheese
  11. Return to oven and bake, uncovered until lightly brown, about 5 minutes
  12. Serve hot
  13. Serves 4.


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