Roasted Tomato Pesto Vegetables

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.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 108kcal

Author Tania Sheff

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!

Video

Notes

*Some brands make sun-dried tomato pesto very salty, and no additional salt is needed.

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 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.

Nutrition