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–+ servings

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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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
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