Pesto roasted veggies are a delicious side dish to serve with any meal. Toss your favorite veggies with some olive oil and pesto, and bake until they’re crisp and tender!
Roasted Vegetables
Roasting a bunch of vegetables at the beginning of the week is an easy way to add a little balance to your meals. You can serve them as a side dish, add them to a sandwich or wrap, or enjoy them as a snack.
These pesto roasted veggies are truly one of my favorite simple side dishes. They’re lightly seasoned with salt and pepper, then tossed in olive oil and store-bought (or homemade!) pesto.
The vegetables get perfectly tender while roasting, and pack in that delicious pesto flavor we all know and love.
This recipe would work with any vegetables you have on hand, but I personally love the combination of the bell peppers, zucchini, eggplant and carrots.
How to make pesto roasted veggies
This easy recipe comes together in just a few simple steps:
- Chop your veggies into 1″ pieces
- Season them with salt & pepper, then toss them with olive oil and your favorite store-bought or homemade pesto
- Add them to a large parchment lined sheet pan and roast them for about 40-45 minutes until they’re tender
- Garnish with chopped fresh basil and enjoy!
I love serving these with a side of salmon and rice, or tossing them onto a salad- like this leftover salmon salmon I shared on Instagram!
It’s easy to make, so delicious, and pairs well with just about anything! You guys are going to love it.
More veggie recipes you’ll love:
Miso Balsamic Roasted Carrots
Whole Roasted Cauliflower with Turmeric Tahini
Crispy Roasted Broccoli
Chili Peanut Roasted Brussels Sprouts
Pesto Roasted Veggies
Ingredients
- 1 small eggplant, chopped
- 2 red bell peppers, sliced
- 3 carrots, peeled
- 2 zucchini, chopped
- 2 tbsp olive oil
- 2 tbsp pesto
- Salt & pepper
- Fresh basil to top
Directions
- Preheat the oven to 425 F
- Toss the chopped veggies in a large bowl with the olive oil and pesto. Layer them onto a parchment lined sheet pan, making sure they’re not overcrowding the pan.
- Season them with salt & pepper, then drizzle them lightly with a little olive oil.
- Bake for 30 minutes. Remove the pan from the oven, give the veggies a toss and bake for an additional 15 minutes. I like to broil them for 2 minutes at the end for an extra crisp.
- Garnish with freshly chopped basil and enjoy!
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