Best Warm Pesto Roast Veg Recipes

PESTO ROASTED VEGGIES

Pesto Roasted Veggies image

These Pesto Roasted Vegetables are easy to make and unbelievably delicious! They make the perfect side dish to compliment pasta, steak, or your favorite Italian dish.

Provided by Kimber

Number Of Ingredients 6

Ingredients

1 red onion (roughly diced)
1 red bell pepper (roughly diced)
1/2 lb fresh broccoli (cut into small florets)
½ lb yellow squash (cut into 1/4 in slices (1 med squash))
½ lb zucchini squash (cut into 1/4 in slices (1 med zucchini))
1/3 cup prepared pesto

Steps:

Chop vegetables and place in a large bowl and mix to combine.
Add pesto and stir until vegetables are evenly coated.
Spread in a single layer on a large baking sheet. Bake at 425˚F for 15-18 minutes or until vegetables are tender.
Remove from oven and serve warm. Enjoy!

Nutrition Facts : ServingSize 0.5 cup, Calories 92 kcal, Carbohydrate 9 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 147 mg, Fiber 3 g, Sugar 4 g

WARM PESTO ROAST VEGETABLES

Warm Pesto Roast Vegetables image

A great accompaniment to pasta, make ahead and take some to work to spruce up your lunch. You can roast halved and deseeded squash with the skin on, if you like - just scoop the flesh away from the skin with a spoon and toss into the salad.

Provided by English_Rose

Categories Onions

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 parsnips, sliced
2 red onions, sliced
2 red peppers, sliced
1 butternut squash, sliced
2 tablespoons olive oil
4 tablespoons basil pesto
3 1/2 ounces spinach leaves
2 tablespoons pine nuts, toasted (optional)
1 garlic clove, crushed

Steps:

Heat oven to 450°F Rub the sliced veg with the oil, garlic, salt and black pepper, then place in a roasting tin in an even layer.
Roast for 30 mins until golden and soft.
Allow to cool slightly, then tip into a large bowl.
Mix with the basil pesto, spinach leaves and toasted pine nuts, then serve.

Nutrition Facts : Calories 300.3, Fat 7.8, SaturatedFat 1.1, Sodium 43.1, Carbohydrate 59.7, Fiber 13.7, Sugar 14.9, Protein 6.2

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