Pesto roasted vegetables recipe

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  • Healthy
  • Vegetarian






30 min
(may need an extra 10 mins)

Nutrition per portion

Calories 193 kCal 10%
Fat 16g 23%
  -  Saturates 1gg 5%
  -  of which Sugars 7gg 8%

It's so easy to cook roasted vegetables. 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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(629 ratings)
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