– 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.
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 addsa sweet tomato and garlicky tastethat complements the fresh veggies just right.