Pesto Veggie Pizza
Pesto Veggie Pizza requires about 45 minutes from start to finish. This recipe serves 4 and costs
Pesto topped Sole with Roasted Vegetables Quinoa
Details
- Servings: 4
- Diet: Balanced, High-Fiber
- Meal: lunch, dinner
- Dish: main course
Cuisine
- caribbean
Ingredients
- 4 portions of sole fillet (I use tilapia when I can't get sole)
- 1 jar of pesto (or you can make your own - I like the Classico brand because it's got great chunks of garlic)
- 1 pint grape or cherry tomatoes, halved
- 2 small zucchini, sliced in 1/2 inch rounds, then quartered
- 2 yellow squash, also sliced & quartered
- 3 medium carrots, julienned
- 2 cups quinoa
- 2.5 cups water
- kosher salt & fresh ground black pepper
- 1.5-2 tablespoons olive oil
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