It’s Meatless Monday-Oven Baked Pesto Rolls in Pasta Sauce

Here’s a dish that can serve double duty. It’s perfect for summer eating and making the most of cheaper produce like zucchini, eggplant and basil. It’s also the idea recipe to make now and freeze for fall eating.

While it does seem like lots of work, once you have everything in place the whole thing’s a breeze to put together.

The idea for this one came from all the basil I had in the CSA boxes. I’ve been making pesto and when I ran out of walnuts, I turned to the salt and pepper flavored pistachio nuts I had sitting in the pantry. Sometimes when I try a substitute ingredient I keep my fingers crossed that it will work, and believe me these pistachios took the recipe to a whole new level. Don’t worry if you don’t have them or aren’t inclined to make your own pesto. I think this will taste great with even the store bought kind.

½-3/4 cup of pesto ( I used about 2 cups firmly packed basil, pinch salt and pepper, three cloves of garlic, ½ cup Parmesan cheese, ½ cup flavored pistachio nuts, ¼ cup olive oil. Put everything together in a food processor and pulse until almost smooth.
2 Asian eggplants (the nice thing about this variety they’re not bitter and therefore don’t need soaking with salt)
2 large zucchini
Oil for sautéing the vegetables
Salt and pepper
1 15 ounce jar pasta sauce
½-1 cup shredded cheese for topping

Preheat oven to 375 oven.

Cut eggplant and zucchini lengthwise into about ½ inch wide strips.

Sprinkle both sides with salt and pepper.

Over medium high heat, heat about two or three tablespoons of oil and cook the vegetables until they are lightly browned on each side and soft enough to roll up.

Let them to cool for a few minutes…

Meanwhile spray a baking dish with non-stick spray and then pour about a cup of pasta sauce in the bottom and swirl it around so everything is covered.

Take each strip of vegetable and place about a tablespoon of pesto on one end and roll. Place each roll in the baking dish and continue until the rest of the vegetables are used.

Pour the remaining pasta sauce over the vegetables and sprinkle with cheese.

Bake uncovered for about 15 minutes until everything is warmed through and cheese has melted.

Serve over spaghetti or linguine.
Serves 4-6


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