Easy Roasted Vegetables with Pesto
This quick and easy recipe for roasted vegetables with pesto is a healthy side dish that can be made with fresh summer squash or winter root vegetables–it gets a flavorful boost from the tangy pesto!
Greetings from California! I’m going to keep today’s post short and sweet–just like the recipe for roasted vegetables with pesto that I’m sharing–cause there’s adventures to be had and wine to be drunk!
We are out in Northern Cali celebrating my mom’s 60th birthday–we started in Yosemite and are now in Sonoma, and I am floating high on cloud nine. Be sure to follow along on Instagram for some scenic snaps!
Remember when we made that arugula pesto earlier this summer? It’s one of my favorite magical green sauces that is so versatile. We used it to add zing to a corn salad, to up the ante of classic tuna sandwiches and we tossed it with a delicious shrimp pasta.
And now we’re smothering it over roasted vegetables for one of the easiest, healthiest and most flavorful side dishes ever.
This is exactly why I always love to keep green sauces on hand–you can give even the most basic of ingredients a huge flavor boost and make a simple dinner seem complex and layered just by throwing a few tablespoons into whatever you’re making.
Related: Homemade Arugula Pesto
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Related: 5-Minute Chimichurri Sauce
I photographed this recipe in the height of summer, so I used fresh summer squash and zucchini, which was super delicious.
But the beauty of this recipe is that it works with any vegetables you like. With today being the first day of fall, you could do some amazing things with beets, brussels sprouts or sweet potatoes.
And later this year, I can’t wait to toss this bright and tangy pesto with some winter root vegetables, like carrots, parsnips, potatoes, turnips and celeriac. Yum!
Garnish with some freshly grated parmesan cheese if that’s your thing (if it’s not, I don’t think we’d get along), and you’ve got a delicious, healthy side dish that came together in less than 30 minutes, 99% of which the time was spent in the oven (read: hands-off cooking that allows for more wine drinking time!).
Speaking of wine, I’m off to the vineyards. See you next week! Happy Fall, y’all!
If you try this recipe, let us know what you think! Leave a comment, rate it, and don’t forget to tag the recipe #rootandrevel/@rootandrevel on Instagram.
- 2 yellow summer squash, sliced into rounds
- 2 zucchini, sliced into rounds
- 1-2 tablespoons organic extra-virgin olive oil
- salt and pepper , to taste
- 1/4-1/2 cup Arugula Pesto
- Optional: parmesan cheese for garnish
Preheat the oven to 425F. Toss squash and zucchini with olive oil, salt and pepper. Arrange in an even layer on a baking sheet. Bake for 25 minutes, tossing halfway.
- Transfer roasted veggies to a medium serving bowl. Add pesto and toss to combine, ensuring the veggies are evenly coated with the sauce. Start with 1/4 cup of pesto and add more if needed.
- Garnish with freshly grated parmesan cheese (optional) and serve.
Photo Credit: Heidi Geldhauser
Photo Credit: Heidi Geldhauser
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