0 from 3 votes
Pesto Roasted Veggies
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.
Prep Time
10 mins
Cook Time
10 mins
Servings: 6 servings
Calories: 92 kcal
Course:
Side Dish
Cuisine:
Italian
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
Instructions
- 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!
Cup of Yum
Notes
- Try to cut vegetables so that they cook evenly. Veggies that cook more quickly should be thicker, veggies that cook more slowly should be thinner or smaller.
Other vegetables that can be used in this recipe:
Cauliflower Other colored bell peppers Mushroom slices Shredded carrots (or thinly sliced)
- Cauliflower
- Other colored bell peppers
- Mushroom slices
- Shredded carrots (or thinly sliced)
Nutrition Information
Serving
0.5cup
Calories
92kcal
(5%)
Carbohydrates
9g
(3%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Cholesterol
1mg
(0%)
Sodium
147mg
(6%)
Potassium
386mg
(11%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1285IU
(26%)
Vitamin C
74mg
(82%)
Calcium
56mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 92
% Daily Value*
| Serving | 0.5cup | |
| Calories | 92kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 147mg | 6% |
| Potassium | 386mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1285IU | 26% |
| Vitamin C | 74mg | 82% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.