– 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*)
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!