Veggie Saute With Pesto

• 2 tbsp olive oil
• 1 lb asparagus, bottom ends trimmed off and cut into 2 inch segments
• 3 cup green beans, ends trimmed off and cut into 2 inch segments
• 2 cup baby Portobello mushrooms, sliced
• 10 oz golden cherry tomatoes
• 1/2 tsp garlic powder
• 1/8 to 1/4 teaspoon salt
• 1/8 to 1/4 teaspoon pepper
• 1/3 cup prepared pesto
• 2 avocados, diced
• 1 cup pearl mozzarella

1. Heat a large saute pan over medium high heat for 2 minutes.
2. Add olive oil, green beans and asparagus.
3. Cook, stirring occasionally, for 7 minutes.
4. Add mushrooms, tomatoes and seasonings and continue cooking for another 3 minutes.
5. Transfer vegetables to a large bowl and let cool.
6. Stir in pesto, avocado and mozzarella pearls and serve.

olive oil, green beans, baby portobello mushrooms, golden cherry tomatoes, garlic, salt, pepper, pesto, avocados, pearl mozzarella

Taken from cookpad.com/us/recipes/362976-veggie-saute-with-pesto (may not work)