Roasted Tomato       Pesto Vegetables


4 servings


40 minutes


– 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*)

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!

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

 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.

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!

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.

Medium Brush Stroke

Tasty  -  Healthy  -  Quick Vegan Recipes