5 from 1 vote
Roasted Summer Squash with Arugula Pesto
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 
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!
Course: Side Dish
Cuisine: Italian
Keyword: pesto roasted vegetables, roasted summer squash, roasted vegetables, roasted vegetables with pesto, roasted vegetables with pesto sauce
Servings: 4
Calories: 243 kcal
Author: Kate Kordsmeier | rootandrevel.com
Ingredients
  • 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
Instructions
  1. 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.

  2. 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.
  3. Garnish with freshly grated parmesan cheese (optional) and serve.
  4. Enjoy!
Recipe Notes

You could add any roasted veggies you want to this recipe. Some ideas: potatoes, onions, bell peppers, butternut squash, broccoli, cauliflower or carrots.