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Lilly’s Table

 
 
Pesto
Quinoa Zucchini Burgers
© Lillys-Table.com Photo of Pesto Potato Salad
 

Tags: Dairy Free Gluten-Free Low-Glycemic nuts vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Pesto Potato Salad

from Zucchini Quinoa Patties with Pesto Potato Salad, the Week of July 28, 2013.
View the previous or next recipe for this meal.

A simple potato salad dolled up with fresh pesto and tossed with summer squash, tomatoes, cucumbers, and kale. Add more veggies as available and in season, such as sweet potatoes, eggplant, and mushrooms.

Ingredients

  • 1 lb red potato
  • 1 zucchini, cut into chunks
  • 1 tomato, large cut into chunks
  • 4 leaves kale, torn into pieces
  • ½ cup pesto, more or less to taste
  • 1 cucumber, peeled and cut in chunks

Serving Size: 2 People

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Preparation Instructions

Preheat the oven or grill to 375.

Cut the potatoes & zucchini into chunks. Toss each in separate bowls with the olive oil and a pinch of salt. Spread the potato chunks in a roasting pan or pan on the grill. Roast/grill for 15 minutes. Toss and add the zucchini chunks. Roast/grill for 10-15 more minutes until the edges are golden and the potatoes are tender.

Toss with the pesto, torn pieces of kale and set aside to cool. Once it is no longer hot, toss in the cucumber chunks.

Serve cool or at room temperature.