Roasted Tomato Pesto Vegetables

YIELD

TIME

4 servings

40 minutes

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.

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*)

Step 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.

Step 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!

How to Store

These Roasted Tomato Pesto Vegetables can be stored in an airtight container in the refrigerator for up to 3-4 days.

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