Kick up your veggie game with these pesto-roasted vegetables. They are full of flavor tossed in a fresh vegan pesto that takes them to a whole new level of deliciousness. It’s a great side dish for any meal and a mouthwatering way to load up on veggies in about 35 minutes.
I absolutely love making any roasted vegetables and tossing them with pesto - whether it's with Vegan Sun-Dried Tomato Pesto, Vegan Sunflower Seed Pesto, or the one I use most with roasted vegetables, Pistachio Pesto. They’re my go-to condiments when I want something fast and simple yet packed with flavor.
Roasting brings out the vegetables' natural sweetness and gives them those irresistible crispy edges, and combining them with pesto gives them a fresh, herby flavor. If you like these pesto-coated veggies, try Baked Pesto Tofu.
Jump to:
Why You'll Love This Recipe
- This recipe requires 10-15 minutes of prep.
- Fresh pesto adds a delicious, herb-packed punch.
- Perfect as a side dish or a hearty main.
- These pesto-roasted vegetables fit perfectly into Mediterranean cuisine with staples like olive oil, garlic, and basil. They’re also gluten-free and dairy-free.
- Make it ahead of time and enjoy it throughout the week.
Ingredients
Here’s what you’ll need to make this dish. While customizable, this is my favorite veggie combo to pair with the pesto. Check the recipe card for exact measurements.
- Tomatoes: Opt for firmer varieties like grape tomatoes or slice larger tomatoes thicker to prevent them from breaking down so quickly.
- Potatoes: I buy the small variety and slice it in half to keep it chunky.
- Vegan Pesto: Pistachio pesto is great with vegetables, but you can also bring a fusion flavor with Thai Basil Pesto.
Variations
- Toss in some roasted chickpeas or white beans for extra protein and texture.
- Cube and roast tofu or tempeh alongside the veggies. Marinate them in some pesto before roasting for extra flavor.
- Sprinkle toasted pine nuts, almonds, or walnuts over the roasted vegetables for added crunch and richness.
- Add a sprinkle of vegan parmesan for an extra cheesy, savory finish.
- Try swapping or mixing different vegetables like sweet potatoes or Brussels sprouts.
How To Make Pesto Roasted Vegetables
Here are pictures to show you what you'll be doing. See the recipe card for more details.
Step 1: After chopping all the ingredients, place all of the veggies on a baking tray and add the olive oil, salt, and black pepper. Incorporate well. Roast the veggies in a 400°F oven.
Step 2: While the vegetables are roasting, make the pesto. If you make the pesto ahead of time, it may turn slightly darker. Just mix, and you'll get a bright green pesto once again.
Step 3: After 25-30 minutes, the veggies should be ready to eat. Let them cool for 5 minutes, then add the pesto.
Step 4: Serve with more pesto if desired and garnish with basil leaves.
Top Tips
- It’s best not to roast vegetables with the pesto because the heat can cause the fresh basil and olive oil to dampen the flavor a bit. I think it's much more flavorful to add it after roasting.
- Adding olive oil, salt, and pepper to the vegetables before roasting helps enhance their flavor, aids in browning, and ensures they cook evenly. While pesto already has oil, the olive oil coating the vegetables develops a crisp, caramelized exterior during roasting, and the salt and pepper bring out the natural taste of the vegetables, so don't skip it if you can.
- If you love pesto as much as I do, consider purchasing an AeroGarden or IG Works. I've had them both, and they are great for year-round herbs.
Serving Suggestions
- Keep it simple and serve the veggies as a side with smoked tofu or baked bacon tempeh.
- Mix the roasted vegetables with your favorite pasta for a quick, hearty meal. The pesto will coat the pasta, adding loads of flavor.
- Serve the roasted veggies over a bed of quinoa, farro, or couscous. Try Instant Pot Vegetable Pearl Couscous as a delicious addition.
- Top your next pizza with these roasted vegetables and some extra pesto for a vibrant, delicious pizza night. If you love homemade pizza, try our 100% Biga Neapolitan Pizza Dough Recipe.
Storage and Reheating
- Store the roasted vegetables in an airtight container in the refrigerator for 4-5 days. Add a dollop of fresh pesto to refresh the veggies.
- Place the cooled roasted vegetables in an airtight container or freezer bag. They can last for up to 2-3 months in the freezer. When ready to use, thaw the veggies overnight in the fridge or reheat them directly from frozen in the microwave.
Pesto Roasted Vegetables
Roasting with pesto can dampen the pesto flavor a bit. It's ok to roast them with the pesto if you would like, but reserve some fresh pesto to add after roasting.
What did you think?
Got a minute? I'd love for you to dive into the comments and rate this Pesto Roasted Vegetables recipe. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Pesto Roasted Vegetables
Ingredients
- 5-6 small potatoes sliced in half
- 1 zucchini sliced chunky
- 1 red bell pepper sliced thick
- 1 red onion cut into thick slices
- 1 cup grape tomatoes
- 2 tablespoons olive oil
- salt to taste
- black pepper to taste
- 1 batch pistachio pesto or store-bought
- fresh basil optional, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Vegetables: In a large baking tray, toss the potatoes, zucchini, bell pepper, onion, and cherry tomatoes with olive oil, salt, and pepper until evenly coated. Spread the vegetables on the baking sheet in a single layer.
- Roast the Vegetables: Roast in the oven for 25-30 minutes, flipping halfway through, until the vegetables are tender and slightly caramelized.
- Add Pesto: Remove the vegetables from the oven and toss them in vegan pesto while they’re still warm, ensuring they are well coated.
- Serve: If desired, garnish with fresh basil and serve as a side dish, or toss with pasta or grains for a more substantial meal.
Luke says
These were delicious! So simple.
Regi Pearce says
Great! Glad you liked it.