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.