Pesto is awesome! And pesto makes vegetables awesome! Just ask my vegetable adverse toddler. Vegetables – no! Vegetables with pesto – Yum!
This recipe is:
Whole 30* Paleo*
Gluten Free Dairy Optional
5 Green/Blue/Purple Weight Watcher Points
Under 30 minutes
*Whole 30 and Paleo with dairy-free pesto. Look for vegan pesto in your grocery store like Seggiano.
Jump to nutritional information
- 2 medium zucchini, sliced and halved
- 2 medium yellow squash, sliced and halved
- 1 red bell pepper, diced
- 1 small red onion, diced
- 8 oz. button mushrooms, sliced
- 1 pint grape or cherry tomatoes, halved
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 1/2 cup pesto
- Finely shredded Parmesan cheese, optional
- Preheat oven to 425 degrees. Prepare a large baking sheet.
- Combine zucchini, squash, bell pepper, onion and mushrooms in a bowl.
- Drizzle veggies with olive oil and season with salt and pepper then toss to evenly coat.
- Place in oven and roast for 10 minutes.
- Add tomatoes and garlic. Toss vegetables and return to oven for additional 10 minutes.
- When vegetables are done, remove from oven and place in large bowl. Add pesto and stir to coat.
- Top with fresh Parmesan, if desired. Serve warm.
Pesto! I don’t remember when I first discovered pesto, but I’m pretty sure I was well into adulthood when I had my first taste of it. Now it’s one of my favorite flavors. I just have to be careful because if I’m counting points or bites, it’s a pretty high point food. After all, pesto is dressed up olive oil. Fortunately, pesto is high in taste, so a little bit goes a long way!
This roasted pesto vegetable recipe makes a great side, or can be the base for a main dish (more on that later). And it’s a sheet pan – one of my favorite type of recipes. Just chop, spread, and wait! So let’s get to it!
Start by preheating your oven to 425 degrees. Prepare a large baking sheet by spraying with cooking spray. If you don’t have a large baking sheet, you might want to prepare two smaller sheets so that all of your vegetables can be evenly spread out.
Now is the hardest part – chopping the vegetables. Really, it’s not that hard, but this is where we’ll spend most of our time, since there are a lot of vegetables. Of course, if time is a concern, you can but precut vegetables at your grocery store.
You can choose whatever combinations of vegetables that suits your tastes. The ingredients list I’ve put here include zucchini, yellow squash, red bell pepper, red onion, mushrooms, and tomatoes, but this is just a start. Want a slightly sweeter taste? Flip out the red onion with a Vidalia. Love eggplant? Add a small eggplant to the recipe in place of one of the zucchinis and one of the yellow squashes. The versatility of this dish makes it a great recipe to have on hand if you’ve got a lot of leftover vegetables from other recipes, or maybe a mix from a CSA you don’t know what to do with!
So now that you’ve sliced your zucchini, squash, and mushrooms; diced your pepper and onion, and halved your tomatoes, combine everything except the tomatoes in a large bowl. Pour your olive oil over the vegetables and sprinkle salt and pepper to taste on top. Toss the vegetables to coat. Once the vegetables are mixed and nicely covered in oil, spread them evenly over your baking sheet.
Place the vegetables in the oven and roast for ten minutes. After ten minutes, remove the sheets and toss the vegetables. Add your tomatoes and garlic to the pan and return it to the oven for another ten minutes. After ten minutes, check the vegetables for doneness. The vegetables should be tender.
Remove the vegetables from the oven and place in a large serving bowl. Add pesto and stir to combine. If desired, sprinkle some Parmesan cheese over the vegetables.
Now wasn’t that easy! This makes a great side for fish or baked chicken. Or, while the vegetables are cooking, boil up some pasta like tortellini or gnocchi. Combine the cooked pasta and the vegetables to create a complete meal.
Return to ingredients and instructions.
Nutritional facts do not include optional ingredients.
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