Keto Vegetable Bake with Creamy Pesto
5 from 2 votes
Print

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! 

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 side dishes
Calories 265 kcal

Ingredients

  • 1 zucchini
  • 1 red capsicum
  • 1/2 red onion
  • 1 head of broccoli

Sauce

  • 1/2 cup pesto
  • 1/4 cup cream
  • 4 tablespoons parmesan cheese
  • 1/4 teaspoon salt
  • Fresh basil or celery leaves to serve

Instructions

  1. Preheat the oven to 180C  / 356F and grease a small baking dish

  2. Chop the vegetables into rough chunks and the onion into small wedges, separating the layers. 

  3. Combine the sauce ingredients and toss through the chopped vegetables and pour into the baking dish. 

  4. Bake for 30 minutes, stirring halfway through and serve warm with fresh basil 

Nutrition Facts
Keto Vegetable Bake with Creamy Pesto
Amount Per Serving
Calories 265 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 6g38%
Cholesterol 26mg9%
Sodium 576mg25%
Potassium 702mg20%
Carbohydrates 9g3%
Fiber 5g21%
Sugar 6g7%
Protein 8g16%
Vitamin A 2860IU57%
Vitamin C 183.4mg222%
Calcium 201mg20%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.