Lemon Pesto Zucchini Bell Peppers

• 1 tablespoon pesto sauce
• 3 tablespoons olive oil
• 2 bell peppers (green, orange, yellow, red, (or more)
• 3 zucchini (or more)
• 2 garlic cloves
• 2 lemons or 2 lemon juice

1. Chop the veggies and garlic coarsely.
2. Mix with oil and pesto- add more oil!
3. Squeeze juice of 2 lemons over top, a little shredded zest if you like it.
4. Roast at 350F on a cookie sheet till lightly golden (about 10 minutes in a preheated oven).
5. Cool and freeze in one layer.
6. Sort into containers for freezing.
7. Lasts 6 weeks.
8. Just take out of the freezer and panfry the frozen veggies lightly and throw into pastas, stirfry, risotta, pitas, on pizza, or as a side dish on its own.

pesto sauce, olive oil, bell peppers, zucchini, garlic, lemons

Taken from www.food.com/recipe/lemon-pesto-zucchini-bell-peppers-62950 (may not work)