Take advantage of those fresh summer veggies with this tasty pesto bake. We tossed tomatoes and summer squash with some pesto and mozzarella cheese and baked it to perfection. We used freshly picked basil and our 100% Pure Avocado Oil for the pesto. This is a must-try vegetarian pesto recipe for the summer.

Pesto Veggie Bake made with Chosen Foods 100% Pure Avocado Oil

Pesto Veggie Bake

Time: 1 hour 20 mins

Ingredients for Pesto Veggie Bake Recipe

For the pesto:

1 ½ c. fresh basil
1 clove garlic
2 tbsp. toasted pine nuts
2 tbsp. fresh lemon juice
½ tsp. sea salt
¼ tsp. black pepper
1/2 c. Chosen Foods 100% Pure Avocado Oil

For the veggie bake:

7 small roma tomatoes
3 large yellow squash
3 large zucchini
5 oz. shredded organic mozzarella
Herbs de provence
Sea salt & black pepper

Instructions for Pesto Veggie Bake Recipes

For the pesto:

Prepare the pesto by adding the basil, garlic, pine nuts, lemon juice, sea salt, and black pepper to the bowl of a food processor. Process until everything is finely chopped. With the food processor running, drizzle in the avocado oil through the top. Continue to process until the sauce is a creamy shade of green. Set aside ¼ cup of pesto for serving over top of the baked veggies.

For the veggie bake:

Preheat the oven to 350°F. Have a 9x13 baking dish ready.
Slice the roma tomatoes to ¼” and place the slices in a bowl. Slice the yellow squash and zucchini to the same thickness and add them to a separate bowl. Divide the remaining pesto between the two bowls and gently toss until the veggies are well-coated.
Arrange the squash and tomatoes in the baking dish by alternating between the slices, as shown in the picture. Pack them as tightly as needed to fit all the slices. Pour any juices remaining in the bowls over top of the slices.
Sprinkle the shredded mozzarella over top and spread it out into an even layer. Sprinkle generously with herb de provence, sea salt, and black pepper.
Bake for 40 minutes, or until the vegetables have softened and the cheese is golden. Cool for 15 minutes before topping with the reserved pesto to serve.

Vegetarian Pesto Bake Recipe with Seasonal Veggies

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Author:

Chosen Foods

Image of Vegetarian Pesto Bake Recipe with Seasonal Veggies

Ingredients

Ingredients for the Pesto

1 ½ c. fresh basil
1 clove garlic
2 tbsp. toasted pine nuts
2 tbsp. fresh lemon juice
½ tsp. sea salt
¼ tsp. black pepper
1/2 c. Chosen Foods 100% Pure Avocado Oil

Ingredients for the Veggie Bake

7 small roma tomatoes
3 large yellow squash
3 large zucchini
5 oz. shredded organic mozzarella
Herbs de provence
Sea salt & black pepper

Directions

Instructions for the Pesto

Prepare the pesto by adding the basil, garlic, pine nuts, lemon juice, sea salt, and black pepper to the bowl of a food processor.
Process until everything is finely chopped. With the food processor running, drizzle in the avocado oil through the top. Continue to process until the sauce is a creamy shade of green
Set aside ¼ cup of pesto for serving over top of the baked veggies.

Instructions for the Veggie Bake

Preheat the oven to 350°F. Have a 9x13 baking dish ready.
Slice the roma tomatoes to ¼” and place the slices in a bowl. Slice the yellow squash and zucchini to the same thickness and add them to a separate bowl. Divide the remaining pesto between the two bowls and gently toss until the veggies are well-coated.
Arrange the squash and tomatoes in the baking dish by alternating between the slices, as shown in the picture. Pack them as tightly as needed to fit all the slices. Pour any juices remaining in the bowls over top of the slices.
Sprinkle the shredded mozzarella over top and spread it out into an even layer. Sprinkle generously with herb de provence, sea salt, and black pepper.
Bake for 40 minutes, or until the vegetables have softened and the cheese is golden. Cool for 15 minutes before topping with the reserved pesto to serve.