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Pesto Veggies

Pesto Veggies

This is a new twist on a classic summer garden vegetable dish, healthy and with a good combination of flavors. I made this with pattypan squash for the summer squash. Never cooked with them before – they taste just like yellow summer squash but look sort of like flying saucers (cute, huh?). I cut them in half horizontally so they still look attractive but aren’t such big chunks. Essentially the sausage is for flavoring. I would substitute 4 cups of just about any vegetables in this dish. I see this as the kind of dish you make for using up the vegetables you have. It would be good with mushrooms, too.

I like to cook with pesto a lot – quick way to get exceptional flavor, and it always goes well with chiles. This is the kind of recipe I use as a guideline rather than sticking to exactly.

Pesto Veggies
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • 4 oz Italian sausage
  • 2 cups bell pepper, cut in strips (red, yellow, green)
  • 1 cup onion, cut in 1" strips
  • 1 cup summer squash or zucchini
  • ¼ cup Greek yogurt
  • 3 tbsp basil pesto
  • 1 tbsp 505 diced green chile (medium hot)
  • ¼ tsp Spanish smoked paprika
  • salt & pepper to taste
  • cilantro for garnish, if desired
Instructions
  1. In a large skillet, break up the Italian sausage into crumble size, then add the onion and bell pepper.
  2. Sautee over medium heat , stirring frequently, until vegetables are soft and the sausage is nicely browned.
  3. Stir yogurt, pesto, green chiles, and paprika together, then stir into the vegetables.
  4. Add salt and pepper to taste and garnish with smoked paprika and cilantro (if desired)
  5. Serve & enjoy!
Notes
Commentary:
This is a new twist on a classic summer garden vegetable dish, healthy and with a good combination of flavors. I made this with pattypan squash for the summer squash. Never cooked with them before - they taste just like yellow summer squash but look sort of like flying saucers (cute, huh?). I cut them in half horizontally so they still look attractive but aren't such big chunks. Essentially the sausage is for flavoring. I would substitute 4 cups of just about any vegetables in this dish. I see this as the kind of dish you make for using up the vegetables you have. It would be good with mushrooms, too.

I like to cook with pesto a lot - quick way to get exceptional flavor, and it always goes well with chiles. This is the kind of recipe I use as a guideline rather than sticking to exactly.

 

 

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