Roasted some of my favorite vegetables marinated with pesto. I briefly steamed the cut up sweet potato, parsnip and carrot (barely a minute). Whole padron peppers with the stems on were the finger food component of this dish. The queso fresco, a paneer-like cheese similar to cheese curd, was somewhat crumbly so it was marinated separately. I forgot all about the cauliflower, which was just as well since there wasn’t enough space on the tray anyway. I did marinate the cauliflower in the remaining pesto to use another day.
Everything tasted great. Padron peppers are always a favorite but I was particularly pleased with the cheese. It was chewy with some crunch to it and pesto gave it a wonderful flavor.