Vegan Pesto Marinated Veggie Salad

Vegan Pesto Marinated Veggie Salad

Two Chef Mission
Another tasty and new way to utilize fresh pesto sauce for a light and refreshing meal. We've made this recipe vegan by omitting the parmesan cheese that's traditionally used when making pesto.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course, Salad, Side Dish
Cuisine American, Italian
Servings 2 people
Calories 81 kcal

Equipment

  • Cutting Board
  • Chef Knife
  • Food Processor
  • Sheet Tray
  • 2 Mixing bowls

Ingredients
  

  • 1 head Romaine Lettuce chopped and washed
  • 1/2 each Squash medium dice
  • 1/4 each Onion medium dice
  • 3 oz Mushrooms medium dice
  • 1/2 each Bell Pepper medium dice
  • 1/4 cup Basil
  • 1/4 cup Spinach
  • 2 cloves Garlic
  • 1 oz Balsamic Vinegar
  • Olive Oil as needed
  • Salt as needed
  • Pepper as needed

Instructions
 

  • Preheat oven to 350 degrees.
  • Blend basil, spinach, garlic, salt and pepper in a food processor with just enough oil to bring the pesto together. Adjust seasoning if needed.
  • Toss the veggies with 1/2 of the pesto and pour onto a sheet tray. Roast until tender, about 12 minutes. Set aside and let cool.
  • Mix the remaining pesto with the balsamic vinegar for the dressing for the salad.
  • Toss the salad with veggies and top with the pesto dressing.
  • Serve and enjoy!

Nutrition

Calories: 81kcalCarbohydrates: 15gProtein: 6gFat: 1gSaturated Fat: 1gSodium: 34mgPotassium: 929mgFiber: 7gSugar: 7gVitamin A: 27799IUVitamin C: 16mgCalcium: 114mgIron: 4mg
Keyword Basil, Italian, Lettuce, Mushroom, Pesto, Recipes, roast, salad, Simple Recipes, Spinach, Squash, Vegan, vegetables
Tried this recipe?Let us know how it was!

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