Pesto Roasted Vegetables
Pesto roasted vegetables are not only super quick and easy to make, they’re a delicious way to enjoy a variety of fresh veggies and even tired-looking ones lurking in the back of your fridge. This 5-ingredient recipe makes a simple side side dish for a variety of Mediterranean dinner or lunch options.
But these quick pesto vegetables not only make an easy side, you can add them to summer salads, quiches, grain bowls, or pasta dishes.
Especially during the summer months when courgettes, tomatoes, and bell peppers are in season, I often make a large batch of pesto veggies as part of my weekly meal prep routine and enjoy it throughout the week.
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Pesto Roasted Vegetables
Ingredients
- 2 zucchinis
- 1 cup cherry tomatoes
- 1 red bell pepper
- 1 red onion
- 1/4 cup basil pesto
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 350°F (180°C) and line a large baking sheet with parchment paper.
- Prepare the vegetables by thoroughly washing and drying them first. Cut the courgettes and red bell peppers into cubes or thick slices. Cut the red onion into small wedges.2 zucchinis, 1 cup cherry tomatoes, 1 red bell pepper, 1 red onion
- In a large bowl, add 1/4 cup pesto and toss to coat the veggies evenly with the pesto.1/4 cup basil pesto
- Spread the vegetables in a single layer on the prepared large sheet pan.
- Season with salt and freshly ground pepper.1/2 tsp salt, 1/4 tsp black pepper
- Roast in the oven for 25-30 minutes or until the vegetables are tender and slightly caramelized.
Video
Notes
Nutrition
Ingredients and substitutions
Pesto: You can use homemade pesto Genovese such as my sunflower seed pesto or mint cashew pesto or good quality store-bought pesto.
Tomatoes: Cheery tomatoes roast well and get even sweeter. Leave them whole to retain all their juices.
Zucchini: Green or yellow zucchini (aka courgettes) both work well, thickly sliced or diced.
Red onion: Cut into small wedges. You can also use yellow onions, shallots, or whole garlic cloves for extra flavor.
Bell pepper: Red, yellow, or green bell peppers work as well.
Step-by-step photos
- Prepare the vegetables and add the pesto.
- Stir thoroughly to evenly coat the vegetables with pesto.
- Spread the vegetables onto a baking tray in an even single layer.
- Bake for 25-30 min at 350F/180C.
Recipe tips
- Different veggies: Experiment with in-season vegetables like sweet potatoes, yellow squash, Brussels sprouts, asparagus, or other root vegetables.
- Vegetable pesto sauce: Blend the pesto roasted veggies in a food processor to create a creamy pesto sauce – perfect for pasta dishes.
- Say cheese: Add grated parmesan cheese on top of the vegetables before baking for a cheesy topping.
- Sheet-pan dinner: Add boneless, skinless chicken thigh fillets and dice potatoes tossed in olive oil and Tuscan seasoning to the baking tray for an easy all-in-one Mediterranean dinner.
- Quiche: Roasted vegetables make a delicious base for a crustless vegetable quiche.
