| Pesto Veggies |
Author: Anita
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
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
- In a large skillet, break up the Italian sausage into crumble size, then add the onion and bell pepper.
- Sautee over medium heat , stirring frequently, until vegetables are soft and the sausage is nicely browned.
- Stir yogurt, pesto, green chiles, and paprika together, then stir into the vegetables.
- Add salt and pepper to taste and garnish with smoked paprika and cilantro (if desired)
- 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.
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.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/sides/vegetables/pesto-veggies/