Starting with bell pepper, cut quarters in half before slicing.
Cut squash and zucchini into 2-½-in. (6-cm) pieces. Slice squash and zucchini into baker.
Slice carrots and onion into baker. Stir vegetables to combine.
Microwave, uncovered, on HIGH 6-8 minutes or until crisp tender, stirring after 4 minutes.
Meanwhile, grate cheese with Microplane® Adjustable Fine Grater.
Remove baker from microwave. Using Small Mix ‘N Scraper®, stir in pesto until well blended. Sprinkle with cheese just before 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
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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