Roasted potato salad with parsley pesto for a summertime side dish on Meatless Monday

Categories: Meatless Monday
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Slowly add about 1/3 cup of olive oil (you might want more, or less, depending on how you like your consistency), until the pesto is thick and creamy. Set aside.

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Your veggies should be roasting nicely; don't forget to stir them ...

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When the potatoes are crispy and brown on the outside and tender on the inside, and the bell peppers caramelized, you're in good shape. Test them with a fork; if they need more time, don't be afraid to keep roasting.

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Let the potatoes and peppers cool for a little bit before mixing them with the pesto. (This recipe uses about half the pesto, so you can either double up on potatoes or use the pesto on pasta or a sandwich or something else; it keeps in the fridge.) Serve warm or at room temperature.


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2 comments
GFTW
GFTW

Mmmmmm, does look like a good side dish... for a nice, big, juicy steak!!

Amber Taufen
Amber Taufen

At least the side dish would be vegan! Which would make the meal, as a whole, subversive in and of itself.I like the flavor of subversion, but I stay away from it, mostly for health reasons.

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