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Pesto Vegetable Medley


  • 1   medium red bell pepper, cut into quarters
  • 1   small yellow squash, ends removed
  • 1   small zucchini, ends removed
  • 1/2 cup (125 mL) baby carrots
  • 1/4 medium red onion, cut into quarters
  • 1/2 oz (15 g) fresh Parmesan cheese (2 tbsp/30 mL grated)
  • 1/3 cup (75 mL) prepared pesto


  1. Use the Spiral & Slice to slice all vegetables into Medium Rectangular Baker.

  2. Starting with bell pepper, cut quarters in half before slicing.  

  3. Cut squash and zucchini into 2-½-in. (6-cm) pieces. Slice squash and zucchini into baker. 

  4. Slice carrots and onion into baker. Stir vegetables to combine. 

  5. Microwave, uncovered, on HIGH 6-8 minutes or until crisp tender, stirring after 4 minutes.  

  6. Meanwhile, grate cheese with Microplane® Adjustable Fine Grater

  7. Remove baker from microwave. Using Small Mix ‘N Scraper®, stir in pesto until well blended. Sprinkle with cheese just before serving. 


  • 6  servings of ½ cup/125 mL 

Nutrients per serving:

U.S. Nutrients per serving (½ cup/125 mL): Calories 100, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 5 g, Fiber 1 g, Protein 4 g 

Cook's Tips:

 You may make this recipe in the oven. Preheat oven to 375°F (190°C). In step 4, bake vegetables, uncovered, 20-25 minutes or until crisp tender. Proceed as recipe directs.

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