Go Back
Roasted Pesto Vegetables

Roasted Pesto Vegetables

Pesto is awesome! And pesto makes vegetables awesome! Just ask my vegetable adverse toddler. 
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish
Cuisine Italian
Servings 4
Calories 192 kcal

Equipment

  • Sheet Pan

Ingredients
  

  • 2 zucchini slices and halved
  • 2 yellow squash slices and halved
  • 1 red bell pepper diced
  • 1 red onion diced
  • 8 oz button mushrooms sliced
  • 1 pint grape tomatoes halved
  • 2 tbsp olive oil
  • 2 garlic cloves minced
  • 1/2 cup pesto
  • Shredded Parmesan cheese optional

Instructions
 

  • Preheat oven to 425 degrees. Prepare a large baking sheet.
  • Combine zucchini, squash, bell pepper, onion and mushrooms in a bowl.
  • Drizzle veggies with olive oil and season with salt and pepper then toss to evenly coat.
  • Place in oven and roast for 10 minutes.
  • Add tomatoes and garlic. Toss vegetables and return to oven for additional 10 minutes.
  • When vegetables are done, remove from oven and place in large bowl. Add pesto and stir to coat.
  • Top with fresh Parmesan, if desired. Serve warm.

Notes

This recipe is 5 Green, Blue, or Purple WW Points.
Points do not include optional cheese.
Keyword Clean Eating, Gluten Free, WW Friendly