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–+ servings
Roasted vegetables with basil pesto on a white plate.

Pesto Roasted Vegetables Recipe

These roasted pesto vegetables are made by oven roasting mixed vegetables until tender and golden, then finishing them with basil pesto. Simple, nourishing, and full of flavor, this is an easy side dish you’ll come back to again and again.
Author: Sheeba
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine Italian, Mediterranean
Servings 4
Calories 180.9 kcal

Equipment

Ingredients
  

Seasoning

Vegetables

  • 2 large onions
  • ½ head of a medium-sized cauliflower
  • 1 carrot
  • 1 eggplant
  • 1 zucchini
  • 1 bell pepper

Garnish

  • a handful of parsley or basil

STEP BY STEP IMAGES

Scroll back to find detailed recipe photos!

Instructions
 

  • Preheat the oven to 210°C/410°F.
  • Mix together in a small bowl: 2 teaspoons olive oil, ¼ teaspoon red pepper flakes, ½ teaspoon black pepper, ½ teaspoon salt and ½ teaspoon garlic powder.
  • Add the mixture to ⅓ cup pesto and mix until combined.
  • Quarter 2 large onions. Dice 1 carrot, 1 eggplantand 1 zucchini into 1-inch cubes.
  • Chop ½ head of a medium-sized cauliflower into florets, about the same size as the other diced vegetables. Slice 1 bell pepper into strips.
  • Place the veggies in a large bowl and add the pesto seasoning. Toss the vegetables until all of them are coated with the seasoning.
  • Spread the vegetables on a sheet pan. Roast in the preheated oven for 25 minutes, stirring after 15 minutes into cooking.
  • Garnish with chopped parsley or basil and serve.

Video

Notes

  1. Pesto: You can use store-bought pesto or use one of the pesto recipes on the blog: spinach almond pesto, spicy red chili pesto with tomatoes, easy roasted red pepper pesto, roasted garlic pesto with cashews or Thai basil pesto.
  2. If you're using store-bought pesto, it might have enough oil, so you don't have to add extra oil.
  3. Quantity of vegetables: You can use any number of vegetables, provided they make up roughly 8 heaped cups.
  4. Seasoning the veggies: I recommend using your hands to toss the veggies with the pesto seasoning for the best results.
  5. The roasting time depends on the size of the diced vegetables. If they are not browned to your satisfaction, roast for 5 to 8 minutes more.
Nutrition Facts
Pesto Roasted Vegetables Recipe
Amount per Serving
Calories
180.9
% Daily Value*
Fat
 
10.2
g
16
%
Saturated Fat
 
1.7
g
11
%
Polyunsaturated Fat
 
0.4
g
Monounsaturated Fat
 
1.5
g
Cholesterol
 
1.7
mg
1
%
Sodium
 
507.2
mg
22
%
Potassium
 
621.9
mg
18
%
Carbohydrates
 
20.7
g
7
%
Fiber
 
6.7
g
28
%
Sugar
 
11.1
g
12
%
Protein
 
4.1
g
8
%
Vitamin A
 
4060
IU
81
%
Vitamin C
 
55.9
mg
68
%
Calcium
 
77.8
mg
8
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.