This pesto roasted vegetables recipe makes it so easy to cook roasted vegetables with lashings of flavour. This recipe takes this method to the next level by adding delicious pesto to the mix. Pesto gives a wonderfully rich texture to this quick veggie side dish - and adds an Italian flavour to Sunday lunch. This simple recipe serves 4 people and will take only 30 mins to cook in the oven. Toss freshly prepared courgette, pepper, leek and aubergine in delicious basil and enjoy with chicken, fish or a nice cut of steak.
- 2 courgettes, thickly sliced
- 1 red and 1 yellow pepper, thickly sliced
- 1 leek, thickly sliced
- 1 aubergine, chopped
- 4tbsp basil or rocket pesto
- 2tbsp olive oil
- Toss the courgettes, pepper, leek and aubergine in the pesto with the olive oil and season well.
- Roast in a preheated oven at 200°C (400°F, gas mark 6) for 20-30 mins.
Top Tip for making Pesto roasted vegetables
You can use any combination of vegetables for this dish: fennel, red onion and mushrooms all taste great, too.
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Jessica Dady is Food Editor at GoodTo and has over 11 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodTo, Jessica has had the privilege of working alongside Future’s Test Kitchen to create how-to videos exclusively for GoodtoEat - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies.
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