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Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Roasted Vegetables with Pesto

By Chef Linda

Looking for a dramatic and beautiful dish to complete a meal? A platter of roasted vegetables drizzled with pesto looks gorgeous and tastes even better. Here, I used a variety of vegetables that I thought would look lovely arranged on a platter, but you can choose your favorites. It's a great dish to make ahead since it tastes terrific at room temperature as well as hot out of the oven.

While the roasted vegetables are fabulous on their own, the powerful punch of pesto brings the dish to another level in terms of taste and presentation. Pesto is generally made with basil, nuts, oil and parmesan, but we've done a couple of different versions using nutritional yeast to replace the cheese and still give the pesto that "cheesy, umami" flavor. Try our Broccoli, Spinach & Hemp Seed Pesto, which is super-healthy (but doesn't necessarily taste it!), or our Spinach & Sage Pesto which is lovely in the fall.

Ingredients

 1 pound asparagus, ends trimmed
 2 red bell peppers, seeded and cut into 1/4 inch wide strips
 1 head fennel, trimmed, quartered and thinly sliced
 1 head cauliflower, cut into bite-sized florets
Olive oil
 Coarse salt
 1 cup pesto (see recipe links above)

Directions

1

Preheat oven to 375°F. Line two baking trays with parchment paper. Place asparagus and red pepper on one tray, and the cauliflower and fennel on another. Keep vegetables in a single layer so they cook evenly. Drizzle with olive oil and sprinkle with salt. (If you are doubling the recipe, keep all like vegetables together on one tray so they cook evenly.)

Place trays in the oven. Asparagus and red pepper should take about 15 to 20 minutes. Vegetables will be slightly browned and tender when done. Cauliflower and fennel will about 5 to 8 minutes longer. Arrange vegetables on a platter, grouping by type, and drizzle with pesto. Serve warm or at room temperature.

Roasted Vegetables with Pesto
IngredientsDirections

Roasted Vegetables with Pesto

DifficultyEasyCook Time25 mins
YIELDS
8 to 10 servings

INGREDIENTS

 1 pound asparagus, ends trimmed
 2 red bell peppers, seeded and cut into 1/4 inch wide strips
 1 head fennel, trimmed, quartered and thinly sliced
 1 head cauliflower, cut into bite-sized florets
Olive oil
 Coarse salt
 1 cup pesto (see recipe links above)

DIRECTIONS

1

Preheat oven to 375°F. Line two baking trays with parchment paper. Place asparagus and red pepper on one tray, and the cauliflower and fennel on another. Keep vegetables in a single layer so they cook evenly. Drizzle with olive oil and sprinkle with salt. (If you are doubling the recipe, keep all like vegetables together on one tray so they cook evenly.)

Place trays in the oven. Asparagus and red pepper should take about 15 to 20 minutes. Vegetables will be slightly browned and tender when done. Cauliflower and fennel will about 5 to 8 minutes longer. Arrange vegetables on a platter, grouping by type, and drizzle with pesto. Serve warm or at room temperature.

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