Warm Salad of Baked Vegetables with Pesto and Cheese

by Editorial Staff

An inspiring blend of colors, aromas, and flavors – a warm salad of baked vegetables, cheese, and basil pesto. Salad can also be a great side dish.

Ingredients

  • Green basil – 2 bunches
  • Pine nuts – 0.25 cups
  • Garlic – 4 cloves
  • Olive oil – 180 ml
  • Salt – 1 teaspoon
  • Pepper to taste
  • Sweet red pepper – 1 pc.
  • Sweet yellow pepper – 1 pc.
  • Sweet potato (sweet potato) – 1 pc.
  • Pumpkin – 100 g
  • Sweet red onion (Yalta) – 1 pc.
  • Cherry tomatoes – 4 pcs.
  • Medium tomatoes – 2 pcs.
  • Pesto sauce – 2 teaspoon
  • Cheese (goat) – 2 teaspoon
  • Olive oil – 4 tablespoons
  • Fresh basil – to taste
  • Salt (coarse) – to taste
  • Pepper to taste
  • Lemon (optional) – for decoration

Directions

  1. First, we need to make the pesto sauce. Take fresh green basil, remove the stems. Place the leaves in a blender bowl.
  2. We also send pine nuts and four garlic cloves there.
  3. Pour in some olive oil, grind everything.
  4. Add salt (a teaspoon), pepper. A couple more turns, try it – you’re done!
  5. It is important, of course, to add parmesan to classic pesto. I don’t put Parmesan, whoever wants to – may add, I don’t mind.
  6. Let’s move on to vegetables. Cut the pepper in half, remove the seeds, but leave the stalk on one half.
  7. Cut out the stalk of cherry tomatoes, and cut the tomatoes themselves in half.
  8. Peel the sweet potatoes and cut them lengthwise into 6-8 pieces.
  9. Peel the pumpkin and also cut it into slices, like a sweet potato, only a little larger.
  10. Peel the red onion and cut it into small slices.
  11. Now – attention! – put everything except cherry tomatoes in a plastic bag. Pour olive oil into the bag.
  12. We tie and shake well. There is! And the hands are clean and every bite is soaked in olive oil.
  13. Divide ordinary tomatoes into four parts, remove the skin (you can just cut it off), remove the stalk.
  14. We take a deep dish (frying pan) for the oven and put vegetables in it. First, the halves of the peppers are yellow and red.
  15. In each half of the pepper we put a cherry tomato (two halves), basil leaves, on top – a spoonful of cooked pesto sauce. And then put cheese in each half of the pepper (your choice, your favorite, I have goat cheese).
  16. Place pieces of pumpkin, sweet potatoes, onions around the peppers. Add ordinary tomatoes to make the sauce. Pepper, salt (preferably with coarse salt).
  17. We put this beauty in the oven, bake at a temperature of 180-200 degrees. We determine the readiness by the state of the sweet potato.
  18. A beautiful, hot, aromatic salad is ready. Decorate it with lemon quarters or basil leaves.

Enjoy your meal!

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