CARROT & ZUCCHINI RIBBONS WITH PESTO
The vegetables are sliced into long strands and mixed with pesto for this pretty, summery dish. From The Classic Vegetarian Cookbook.
Provided by Enjolinfam
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut the carrots and zucchini into long, fine strands or ribbons by drawing a vegetable peeler down the length of them.
- Pour 1/2 inch of boiling water into a saucepan and add the carrots. Cover the pan, and half-boil, half-steam the carrots over moderate heat for 2-3 minutes. Add the zucchini and cook for 1-2 minutes longer (zucchini cook quickly; don't let them become waterlogged). Drain.
- Transfer the vegetables to a bowl, add the pesto and a little seasoning, mix well, and serve at once.
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Raven Gr
[email protected]I think this dish could be improved by adding some other vegetables, such as bell peppers or mushrooms.
Christina Greco
[email protected]I think this dish could be improved by roasting the vegetables at a higher temperature.
Caleb B
[email protected]I think this dish could be improved by using a different type of pesto sauce.
shawn crafford
[email protected]I would not recommend this dish to others.
Ashura Kato
[email protected]Overall, I was disappointed with this dish.
M Hassan Chohadry
[email protected]The carrots and zucchini were a bit overcooked.
Qadir Rasheed
[email protected]I found the pesto sauce to be a bit bland.
Zoe Edna
[email protected]This dish was a little too oily for my taste.
Chuene Kobo
[email protected]The presentation of this dish was beautiful.
Jillian Foster
[email protected]I love that this dish is healthy and delicious.
Gourob Sarker
[email protected]This dish is a great way to get your kids to eat their vegetables.
Arifrin Roni
[email protected]I'm definitely going to be making this dish again and again.
bacon destroyer
[email protected]The leftovers of this dish were even better the next day.
MPS FILMS
[email protected]This dish is so versatile. I can imagine serving it as an appetizer, a side dish, or even a main course.
Elinor Balmores
[email protected]I loved the way the carrots and zucchini caramelized in the oven. It gave them a slightly sweet and smoky flavor.
zaigham Nadeem
[email protected]The pesto sauce was the perfect complement to the roasted vegetables.
Ami rana
[email protected]I was so impressed with how easy this dish was to make. I had it on the table in under 30 minutes.
Irfaan Khan
[email protected]These carrot and zucchini ribbons with pesto were a hit at our dinner party! Everyone loved the vibrant colors and the fresh, flavorful taste.