Turbot with Roasted Vegetables and Pesto Drizzle - Kosher.com

Ingredients

• 1 to 1 and 1/2 pounds turbot fillets
• 1 red onion, sliced
• 4 to 6 cloves garlic
• 1/2 yellow squash, thinly sliced into half moons
• 1/2 red pepper, thinly sliced
• Gefen Olive Oil
• salt
• pepper
• dried basil
• dried oregano
• 1 pound (about 1 large) sweet potato, peeled and diced
• 3 tablespoons Gefen Olive Oil
• 1 teaspoon salt, or to taste
• pinch of coarse black pepper
• 1 tablespoon Tuscanini Balsamic Vinegar
• fresh pesto OR Gefen Basil cubes