Pesto Roasted Vegetables
Pesto roasted vegetables are not only super quick and easy to make, but they’re a delicious way to enjoy a variety of fresh vegetables or even tired-looking ones lurking in the back of the fridge. Take your simple baked vegetables to the next level with this easy recipe and be left with a perfect side dish, or many delicious dinner or lunch options.
Why you’ll love my pesto vegetable recipe
- Versatility: Enjoy these roasted vegetables as an easy side, in a summer salad, quiche, or add extra flavor to your pasta sauce.
- Easy meal prep: Make a batch and enjoy it throughout the week as a side dish, salad or pasta topping, or grain bowl addition. This recipe is a firm staple in my weekly meal prep routine!
- In-season veggies: This quick and easy recipe can be made with a variety of in-season vegetables.
Ingredients
Cherry tomatoes: Leave them whole to retain all their juices.
Zucchini (courgette): You’ll need about 2 green or yellow zucchini, thickly sliced.
Red onion: Cut into small wedges. You can also use yellow onions and a minced garlic clove for extra flavor.
Red pepper (capsicum): You’ll need 1 large or two small red peppers for this recipe but yellow or green bell peppers work as well.
Basil pesto: You can use homemade pesto Genovese or good quality store-bought pesto.
Salt & pepper: Salt & freshly ground black pepper to taste
Variations
- Different veggies: Experiment with your favorite vegetables like sweet potatoes, yellow squash, Brussels sprouts, asparagus, or other root vegetables.
- Other pesto: Try variations such as my arugula lemon pesto, sun-dried tomato pesto, or a sunflower seeds pesto for a nut-free alternative.
- 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 quiche.
How to make pesto roasted vegetables
- 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.
How to use pesto vegetables
Simple side: Serve as a side dish for your favorite Italian meal such as xxx
Pesto pasta: Toss with leftover pasta for a quick and flavorful pesto pasta dish.
Veggie topping: Top leafy salads, white rice, or grain bowls for an easy way to add extra veggies to your diet.
Recipe FAQs
Stored in an airtight container, the pesto vegetables last for up to 5 days in the fridge.
Yes, you can freeze roasted vegetables. Allow them to fully cool, before transferring them to airtight containers or freezer bags. Freeze them for up to 3 months.
More easy side dishes
For more delicious sides, check out these cast iron sides and the following recipes:
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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.
