Watching the sunlight seep in secretly and undeclared into the kitchen can fill ones heart to brim.
Also a trip to the greens and sunsets to the town outskirts, had added a craving for something green and unique!
The idea popped up for some Sunshine and smiles and colours. And something instant.
I was a fan of basil pesto from the day I had Pasta in basil pesto with garnish of pinenuts and cherry tomatoes.
I had ordered these ready made pestos after confirming their quality just for such a Situation! 😉
This recipe is good for a different menu in the middle of the week and a fresh change to the taste palate. NOT MUNDANE. No NO!
1) To prepare these unique yummies cut one zucchini, two yellow and red bell peppers and one small cauliflower into square half cubes.
2) Add one tbsp oil (olive/sesame or refined) into a preheated pan
3)Once smoky hot, add the zucchinis. Stir on high heat for 30 secs.
4)Now add the bellpeppers and cauliflower florets. Stir on high heat for another minute
5)Reduce heat, cover for a minute
6) Remove the lid to add two tbsp of basil pesto and two tbsp of red chilly dip with a dollop of tomato ketchup or puree
7)Stir to let it all cuddle up well with each other with sprinkle of salt and black pepper
7)Add chopped fresh parsley and cover for another minute with a squeeze of lemon on top
And that’s ready to serve !
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