Roasted Vegetables with Peso
A colorful rainbow of vegetables is arranged on a sheet pan and roasted with pesto to create a simple and flavorful meal or side dish in only 30 minutes! Prepare these roasted vegetables with pesto for your next party or weeknight meal.
Servings: 8 servings
Calories: 147kcal
Equipment
Ingredients
- 1 red bell pepper
- 1 yellow squash
- 1 zucchini
- 1 red onion
- 1 sweet potato
- 1 tablespoon olive oil
- 1 tsp oregano
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 15 ounces chickpeas drained and rinsed
Instructions
- Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper.
- Add the sliced red pepper, peeled and sliced sweet potato, sliced zucchini, cubed yellow squash, and sliced red onion to the sheet pan in a single layer. If you have too many vegetables, then use two sheet pans. Drizzle with olive oil. Sprinkle with dried oregano, thyme, garlic powder, salt, and pepper.
- Roast veggies in the oven for 20 minutes or until the vegetables are tender and lightly browned. After the vegetables have been roasting for 15 minutes, remove the sheet pan from the oven, drizzle the pesto on top, and toss to evenly coat. (If using the chickpeas, add them to the roasting pan with the pesto.)
- Return the sheet pan to the oven and roast for 5 minutes or until the roasted vegetables are crispy and golden brown. Top with a bit of lemon juice to bring all the flavors together. Serve and enjoy!
Notes
Tips for Making Roasted Vegetables with Pesto
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- Cut your vegetables into similar sizes to ensure even cooking. This helps in achieving uniform crispiness.
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- To remove excess moisture, pat the vegetables dry with a clean kitchen towel or paper towel. This prevents steaming and helps crispen up the edges.
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- Roast your vegetables at a high temperature, around 400-450°F (200-230°C). This helps caramelize the sugars on the surface and create a crispy texture.
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- Use an oil with a high smoke point, such as olive, avocado, or grapeseed oil, to withstand high temperatures without burning.
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- Spread the vegetables out in a single layer on a baking sheet. Overcrowding can lead to steaming instead of roasting, which results in soggy vegetables.
- Store in the refrigerator for up to 4 days.
- Reheat in the air fryer or on a dry skillet to make the vegetables crispy again.
Nutrition
Calories: 147kcal | Carbohydrates: 25g | Protein: 6g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 169mg | Potassium: 440mg | Fiber: 6g | Sugar: 6g | Vitamin A: 4655IU | Vitamin C: 30mg | Calcium: 53mg | Iron: 2mg