If you didn’t see my Keto Pesto with Celery Leaves recipe last week, do yourself a favour and check it out! After making this delicious pesto, I used it on everything for a week, including this delicious Keto Vegetable Bake.
Combining keto pesto with cream is a no-brainer and it works particularly well with my Celery Leaf pesto, which is naturally really peppery and a little spicy. Who knew celery leaves could do that? Not me, that’s for sure!
You can use other vegetables as you please but already remember to check out the NET carb count. There’s a few vegetables that I sometimes forget can be higher in carb like carrot and capsicum. Broccoli is a must though, it goes so tender and almost nutty in flavour when roasted.
The vegetables I chose for this dish worked really well with the pesto so give it a shot! This could definitely be a meal on its own, or makes a hearty side dish to a steak, salmon or chicken.
Keto Vegetable Bake with Creamy Pesto
This super quick and easy vegetable bake makes a hearty vegetarian dish, or a fantastic side dish in winter or summer. Also great for barbeques and still delicious cold!
- 1 zucchini
- 1 red capsicum
- 1/2 red onion
- 1 head of broccoli
- 1/2 cup pesto
- 1/4 cup cream
- 4 tablespoons parmesan cheese
- 1/4 teaspoon salt
- Fresh basil or celery leaves to serve
Preheat the oven to 180 degrees C and grease a small baking dish
Chop the vegetables into rough chunks and the onion into small wedges, separating the layers.
Combine the sauce ingredients and toss through the chopped vegetables and pour into the baking dish.
Bake for 30 minutes, stirring halfway through and serve warm with fresh basil