Pesto vegetables

By mrslopes

I always keep some homemade pesto in my freezer to jazz up simple recipes. If you didn't make pesto this summer, you can always buy some at the supermarket.

Ingredients

• 1 Tbs olive oil
• 1 cup julienned carrots
• 2 cups diced zucchini
• 1 cup diced yellow squash
• 3 Tbs. pesto
• 2 Tbs. grated parmesan cheese (optional)

Details

Servings 4

Preparation

Step 1

In a large skillett, heat the olive oil over medium-high heat. Add the carrots and saute 1 minute. Add the zucchini and yellow squash; cook, stirring, until softened, about 3 minutes. Add the pesto; add the parmesan cheese, if desired.

VEGAN VARIATION: Omit the parmesan cheese and make sure your pesto sauce doesn't contain cheese.