These Roasted Tomato Pesto Vegetables are full of flavor and perfectly tender. The sauce adds a sweet tomato and garlicky taste that complements the fresh veggies just right.
These Roasted Tomato Pesto Vegetables are really scrumptious. Flavorful in their own right, they're tossed in a sun-dried tomato pesto that adds a taste of garlic, sweet-tart tomatoes, nuttiness, and herbaceous basil. Everything comes together so well as this dish roasts and releases the most amazing aromas and flavors. If you are looking to change up your typical veggie side dish, then this recipe will do the trick.
You can get creative with these Roasted Tomato Pesto Vegetables as well. While I chose some of my favorite veggies to roast, feel free to add or substitute whatever fits your preference. This is really helpful if you have a picky vegetable eater in the house since you can tailor the recipe to make it meet anyone's needs. You can also make your own pesto sauce, which is always so good when made fresh. Feel free to tweak your ingredients for the perfect dish for you and your family. Let's look at the basics needed to make these Roasted Tomato Pesto Vegetables.
Video Tutorial
What you'll need
- Vegetables. I used portobello mushrooms, bell peppers, red onions, and cauliflower. You can use other vegetables as well, such as zucchini, broccoli, baby corn, carrots, eggplant, butternut squash, Brussels sprouts, turnips, etc. Whatever you like.
- Sun-Dried Tomato Pesto. Use homemade or a store bought version.
- Olive Oil. Just a little drizzle to make sure the veggies are not too dry.
- Salt. You might need an extra sprinkle of salt (depending on the pesto you're using).
How to make these vegetables
1. Place the sliced mushrooms, peppers, onions, and cauliflower into a large mixing bowl. Add the tomato pesto, olive oil, and salt (if needed). Mix everything well.
2. Arrange the vegetables in a single layer on a large, parchment paper-lined baking sheet and bake at 400°F for 25 minutes. Serve and enjoy!
Tips for the best Roasted Tomato Pesto Vegetables
- Cut the vegetables uniformly. Some vegetables roast more quickly than others, especially if some are larger than others. Cut them all to about the same size for even roasting.
- Season to taste. Depending on the recipe used for your homemade pesto or the sodium level of the store-bought one, salt accordingly. The amount will vary based on taste and pesto brand.
- Use fresh vegetables when possible. While frozen veggies can be used, they have more moisture in them, which means they won't brown or crisp up as well as fresh ones. They are also softer when roasted, so fresh is the best way to go.
How to serve
Make a salad. Toss these veggies with cooked barley (or rice, quinoa, farro), and some greens. Drizzle with lemon juice and mix well. Cherry tomatoes also make a great addition.
As a side dish. Round out your family meal with these on the side of dishes like Whole Roasted Cabbage and Amazing Lentil Chili. They're flavorful, but also really complementary to lots of main dish recipes.
On top of pasta. A plate of pasta tossed in a vegan butter sauce or tomato sauce would be delicious with these Roasted Tomato Pesto Vegetables on top. Try it with this Creamy Lemon Spaghetti.
How to Store and Reheat
These Roasted Tomato Pesto Vegetables can be stored in an airtight container in the refrigerator for up to 3-4 days. When you are ready to reheat them, place the vegetables on a baking sheet, spread out for even heating. Give them a little drizzle of olive oil before placing them in the oven at 450°F for about 5 minutes, until slightly crisp at the edges and warmed through. Avoid using the microwave because it will make the roasted vegetables mushy.
I hope that you enjoy the tender, scrumptious flavors of these Roasted Tomato Pesto Vegetables as much as I do. Serve them as a salad, side, or on top of your favorite dishes. You'll find that they are versatile, healthy, and utterly delicious. Enjoy!
More tasty veggie-packed recipes:
Roasted Tomato Pesto Vegetables
Ingredients
- 2 medium portobello mushrooms, sliced
- 1 medium red onion, sliced into thick half-moons
- 1 medium bell pepper, cut into stripes
- 2 cups cauliflower florets
- ⅓ cup sun-dried tomato pesto (homemade or store-bought)
- 1-2 tbsp. olive oil
- ½ tsp. salt (if needed*)
Instructions
- Place the sliced mushrooms, peppers, onions, and cauliflower into a large mixing bowl. Add the tomato pesto, olive oil, and salt (if needed). Mix everything well.
- Arrange the vegetables in a single layer on a large, parchment paper-lined baking sheet and bake at 400°F for 25 minutes. Serve and enjoy!
Notes
Tips for the best Roasted Tomato Pesto Vegetables
- Cut the vegetables uniformly. Some vegetables roast more quickly than others, especially if some are larger than others. Cut them all to about the same size for even roasting.
- Season to taste. Depending on the recipe used for your homemade pesto or the sodium level of the store-bought one, salt accordingly. The amount will vary based on taste and pesto brand.
- Use fresh vegetables when possible. While frozen veggies can be used, they have more moisture in them, which means they won't brown or crisp up as well as fresh ones. They are also softer when roasted, so fresh is the best way to go.
Hi. I'm wondering if there is a printer friendly version of your recipes? The huge green banner takes a lot of ink.
Thank you for the mouth watering recipes. Always excited to see you pop up in my feed.
Have a good day
Hi Gina! Thanks for bringing this to my attention! I have a 'print' button right on that green block under the photo. When you press 'Print' I now changed the settings, so you'll only see a simple, black&white recipe. Happy cooking!