Roasted Pesto Vegetables

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Pesto is awesome! And pesto makes vegetables awesome! Just ask my vegetable adverse toddler. Vegetables – no! Vegetables with pesto – Yum! get ready for some amazing Roasted Pesto Vegetables!

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Roasted Pesto Vegetables

Pesto is awesome! And pesto makes vegetables awesome! Just ask my vegetable adverse toddler. 

Course Side Dish

Cuisine Italian

Keyword Clean Eating, Gluten Free, WW Friendly

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Calories 192kcal

Equipment

• Sheet Pan

Ingredients

• 2 zucchini slices and halved
• 2 yellow squash slices and halved
• 1 red bell pepper diced
• 1 red onion diced
• 8 oz button mushrooms sliced
• 1 pint grape tomatoes halved
• 2 tbsp olive oil
• 2 garlic cloves minced
• 1/2 cup pesto
• Shredded Parmesan cheese optional

Instructions

• 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.

Notes

This recipe is 5 Green, Blue, or Purple WW Points.

Points do not include optional cheese.

Jump to nutritional information

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. 

Like dishes loaded with vegetables? Then check out our Chunky Garden Chili or our Shrimp and Vegetable Stir Fry.

How’s your meal plan going?  Need help deciding what’s for dinner?  Don’t forget to check out our meal plans!  Plans come with 5 or 7 recipes each week.  Directions and shopping list included.   

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