Pesto Roasted Vegetables
Quick and easy pesto roasted vegetables make a perfect side or versatile base for delicious dinners and lunches.
Servings: 4 servings
Calories: 102kcal
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
Even layer: Spread the vegetables in an even single layer on the baking sheet to achieve perfect roasting.
Pesto quality: Use good quality basil pesto or use your favorite homemade pesto recipe.
Storage tips: Stored in an airtight container, the pesto vegetables last for up to 5 days in the fridge. You can even freeze pesto veggies. Allow them to fully cool, before transferring them to airtight containers or freezer bags. Freeze them for up to 3 months. Perfect for meal prep!
Nutrition
Calories: 102kcal | Carbohydrates: 10g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.02g | Cholesterol: 1mg | Sodium: 450mg | Potassium: 442mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1623IU | Vitamin C: 66mg | Calcium: 54mg | Iron: 1mg
