Roasted Vegetables Over Pesto Pasta and Chicken Recipe

After being away from my vegetable garden this past week, I found out quickly that tomatoes planted in late May really DO have a growing period that starts dropping red tomatoes right in the middle of June.  So, I had a serious overage of ripe tomatoes.

[exceptional-citing quoted=”cindy-beach-2011-headshot” template=”elegant” date=”8/16/2013″ ]I needed a recipe for dinner that would start eating into my supply of tomatoes in a fast and furious fashion.[/exceptional-citing]

What I came  up with was this. I chopped up a green bell pepper, yellow squash, and red onion.  I placed in a baking dish, drizzled with a little olive oil, and added fresh pepper and salt.  I cut up 6-8 tomatoes and drizzled with olive oil, pepper, and salt too. I roasted on 450 degrees for about 15 minutes.


Out came delicious roasted vegetables!!roasting-vegetables-after

I grilled four chicken breasts on our indoor grill and cooked a pound of pasta. Everything was done about the same time. I added 2 TBSP prepared pesto sauce and tossed everything together. roasted-vegetables-in-plate-near-pot

I served with freshly grated Parmesan cheese. It was delicious! roasted-vegetables-pasta-chicken

It was a fast and simple way to use up our fresh tomatoes while loading us up with a lot of vegetables for dinner.

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Founder and Lead Blogger at Akron Ohio Moms
Cindy is the top Akron Blogger with her own take on awesome brands for families, where to vacation for families, a beat on local activities and family fun, a knack for getting moms to share , and a house that is always 2 weeks away from a complete remodel!
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