It was time to do something with the leftover grape tomatoes and arugula hazelnut pesto with basil and mint. Spaghetti with pesto and roasted veggies was my solution. There were some roasted red peppers leftover, and I roasted the grape tomatoes and some sliced fennel. It was superb! I really like roasting veggies. It's a great way to morph your leftover fresh vegetables into something different.
The peppers were roasted a few days earlier, under the broiler on high until the skins charred, and dropped immediately into a glass bowl covered with plastic wrap to steam the skins loose. Once the peppers were cool, the skins peeled off without a hitch.
The fennel and tomatoes were roasted at the same time, in an oven preheated to 425 degrees. The tomatoes were halved and tossed in extra virgin olive oil, salt, pepper, and dried oregano- and I pulled them out after about 15 minutes. The fennel was tossed in oil, salt and pepper, and they took about 30 minutes to cook through and get slightly caramelized around the edges.
I served the roasted veggies over whole wheat pasta tossed with the pesto. There was enough pesto for one more meal, plus a small container to stick in the freezer. Did you know you can freeze pesto? Well, now you do! It was a lovely, healthy, Mediterranean style summer meal- and it was vegetarian! Tomorrow, it's back to being a carnivore with the last of the leftover brined and barbecued chicken. It might be time to make a batch of tzatziki and serve it up on a big Greek salad.
No comments:
Post a Comment