• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
My Pure Plants
  • Home
  • Recipes
  • About
    • Contact us
    • Media & Press
  • Meal Plans
    • FREE 7-day Vegan Meal Plan (Only Easy Recipes!)
    • Quick Vegan Meals
    • Vegan Christmas Dinner
    • Vegan Thanksgiving Dinner
  • Guides
    • Eggplant
    • Oyster Mushrooms
    • TVP
menu icon
go to homepage
  • Recipes
  • Entrees
  • Soups
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Entrees
    • Soups
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home > Vegan Sides

    Pesto Vegetables

    By Nandor Barta on 06/05/2023 - May contain affiliate links. Please read our disclosure.

    Jump to Recipe Print Pin

    Experience the delightful combination of vegetables and aromatic pesto sauce in our pesto vegetables recipe. This culinary fusion is sure to satisfy. Prepare to savor the vibrant flavors and enticing aromas as roasted veggies are perfectly paired with a flavorful pesto sauce!

    Large white serving plate with vibrant vegetables like broccoli, yellow carrots, red pepper, red onion, pink beet and potato slightly charred around the edges covered in a bit of pesto sauce.

    Want to save this post?

    Enter your email below and get it sent straight to your inbox. Plus, I’ll send you budget recipes and money-saving tips every week!

    Save Recipe

    If you are looking for other easy vegetable recipes, check out our grilled vegetable napoleon, grilled vegetable kabobs, and roasted cauliflower with tahini recipes. 

    Jump to:
    • What to expect?
    • Ingredients
    • Instructions
    • Cooking tips
    • Variations
    • Serving ideas
    • Equipment
    • Storing tips
    • FAQs
    • More vegetable side dishes
    • Pesto Vegetables

    What to expect?

    With the rich history of pesto as our inspiration, we’ve added our own twist to create a flavorful veggie side dish. These pesto vegetables combine tradition, taste, and convenience.

    What makes it even better is its versatility—you can customize it by choosing your favorite vegetables and your favorite type of pesto. Whether you’re serving it as a side dish or making it the star of a vegetable-focused meal, this recipe is sure to impress with its delicious simplicity.

    Large white serving plate with vibrant vegetables like broccoli, yellow carrots, red pepper, red onion, pink beet and potato slightly charred around the edges covered in a bit of pesto sauce. A fork is taking on stick.
    A heart shape puzzle of vegetables with a text overlay saying 7-day meal plan
    FREE 7-Day Vegan Meal Plan

    Subscribe to our newsletters and download it right now.

    Ingredients

    We recommend using homemade pesto sauces because they are easy to make and taste deliciously fresh.

    The ingredients of pesto vegetables on a marble countertop red bell pepper, broccoli, pink beet, potatoes, yellow carrot, red onion and green pesto sauce.
    • Pesto – We have basil pesto, spinach pesto, and a sun-dried tomato pesto recipe.
    • Red bell peppers – Any color.
    • Carrots – Young carrots taste sweeter than baby carrots, since the latter are only pieces broken off of large carrots.
    • Beets (medium-sized)
    • Potatoes
    • Broccoli
    • Red onions – white onions will also work.
    • Green peas

    🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

    Instructions

    Preparing the ingredients

    • Wash thoroughly, then peel and cut beets into slices of even thickness.
    • Wash the potatoes and peel them. Cut them into wedges, ensuring they are all the same size. This will help roast them evenly.
    • Peel the onion and cut it into quarters.
    • Prepare the broccoli by cutting it into larger florets. This allows them to retain their shape and texture during roasting.
    • Slice the bell pepper and cut it into squares.
    A large black sheet pan covered with parchment pepper with raw veggies like red bell pepper, broccoli, pink beet, potatoes, yellow carrot, red onion and green pesto sauce.

    Roasting pesto vegetables

    1. Preheat your oven to 400 °F (ca. 204 °C) to ensure it reaches the desired temperature for roasting.
    2. If the green pesto you use is thick, drizzle in some extra-virgin olive oil to loosen it up. This will help in coating the vegetables evenly.
    3. In a large bowl, toss the prepared pesto and vegetables together. Ensure all the vegetables are well-coated with the pesto sauce to infuse them with the pesto flavor when roasting them.
    4. Line a sheet pan with parchment paper to prevent the vegetables from sticking. Spread them out in an even layer.
    A large black sheet pan covered with parchment pepper with raw veggies like red bell pepper, broccoli, pink beet, potatoes, yellow carrot, red onion and green pesto sauce covered in green pesto.
    1. Place the sheet pan in the oven and let the vegetables roast for approximately 30-35 minutes. The roasting time may vary slightly depending on the thickness of the vegetables, so keep an eye on them.
    2. For an extra touch of color and slight charring, you can broil the vegetables for the last 5 minutes of cooking.
    A large black sheet pan covered with parchment pepper with roasted veggies like red bell pepper, broccoli, pink beet, potatoes, yellow carrot, red onion and green pesto sauce covered in green pesto.

    Cooking tips

    • Be mindful of the size – Avoid cutting the vegetables into tiny pieces when preparing them for roasting. Smaller-sized vegetables have a higher chance of burning easily.
    • Follow our guide for oven time – Every vegetable has its own cooking time due to variations in density and moisture content, so follow the recommended oven time given in the recipe.
    • Add them in sections – We never mix them. Because if one type of vegetable is done too early and begins to char too much, we can easily take only those out and roast the remaining vegetables without them.

    Variations

    • Explore different pesto flavors – While this recipe calls for green pesto, you can experiment with various pesto variations to add a unique twist to your pesto vegetables. For starters, you can consider trying our sun-dried tomato pesto, spinach pesto, or even the basil pesto from our vegan pesto pasta recipe. Each recipe variation will bring its own distinct flavors and aromas.
    • Roast a variety of vegetables – While the recipe suggests specific vegetables, don’t hesitate to explore other options to create your own flavorful combinations. Consider roasting vegetables like zucchini, eggplant, squash, cauliflower, carrots, asparagus, mushrooms, beans, or cherry tomatoes. These additions will introduce new textures and flavors to the dish, making it even more diverse and enjoyable.
    • They can be a wonderful substitute for the classic vegetable Napoleon stack. If you don’t want to make layers, make this recipe instead.
    • Use the roasted pesto vegetables as a delightful alternative to traditional grilled vegetable kabobs. Thread them onto skewers and daub some pesto all over them. The smoky flavors from the grill and the pesto-infused vegetables will be a true delight for your taste buds.
    Large white serving plate with vibrant vegetables like broccoli, yellow carrots, red pepper, red onion, pink beet and potato slightly charred around the edges covered in a bit of pesto sauce. Extra pesto and raw veggies are next to it.

    Serving ideas

    • Sprinkle your pesto vegetables with some toasted pine nuts, grated Parmesan cheese, or a drizzle of balsamic glaze to add extra texture and flavor. These toppings will enhance the dish and provide a delightful contrast to the roasted vegetables and pesto sauce.
    • Pesto vegetables pair exceptionally well with veggie steaks like tofu steak. The robust flavors of the pesto and the tender, roasted vegetables complement the heartiness and texture of the veggie steaks, creating a well-balanced and satisfying meal.
    • Use them as an add-in to pasta or salad recipes.
    Large white serving plate with vibrant vegetables like broccoli, yellow carrots, red pepper, red onion, pink beet and potato slightly charred around the edges covered in a bit of pesto sauce.

    Equipment

    • Baking sheet – A baking sheet is essential for roasting the pesto vegetables in the oven. Choose a sturdy, rimmed baking sheet that can accommodate the size of your vegetable mixture and provide even heat distribution during roasting.
    • Parchment paper – Using them on the baking sheet helps prevent the vegetables from sticking to the surface and makes cleanup easier. It creates a non-stick surface, allowing the vegetables to roast evenly without any hassle.
    • Glass baking dish – Alternatively, a large glass baking dish can be used to roast pesto vegetables. A glass dish allows for even heat distribution and is non-reactive, making it a suitable option for the oil-rich pesto sauce. Just ensure the glass dish is large enough to accommodate most vegetables in a single layer, allowing them to roast properly without overcrowding.

    Storing tips

    Cool the pesto vegetables, then transfer them to a freezer-safe container or zip-top bag, removing excess air. Freeze for future use. While the texture of some vegetables may change slightly after freezing, they can still be enjoyed later on.

    Preheat your oven to 350 °F (ca. 177 °C). Place the refrigerated or thawed vegetables in a baking dish and cover with foil to prevent drying. Heat for about 15-20 minutes, or until warmed through.

    If the reheated pesto vegetables have lost some of their original vibrancy, you can try reviving them by incorporating them into other dishes. Consider using them as a filling for omelets or frittatas, making a pesto pasta dish, or layering them in sandwiches or wraps.

    Large white serving plate with vibrant vegetables like broccoli, yellow carrots, red pepper, red onion, pink beet and potato slightly charred around the edges covered in a bit of pesto sauce. Extra pesto and raw veggies are next to it.

    FAQs

    What is the difference between green pesto and red pesto?

    The difference between green pesto and red pesto lies in their ingredients and flavor profiles. Green pesto typically includes basil, pine nuts, garlic, Parmesan cheese, and olive oil, offering a herbaceous taste. In contrast, red pesto is made with sun-dried tomatoes, garlic, and provides a tangy flavor. We have recipes for both.

    What vegetables taste good with pesto?

    Pesto pairs well with a variety of vegetables, allowing for endless possibilities. In this recipe, we feature beets, potatoes, broccoli, carrots, and bell peppers. However, you can also explore other options, such as zucchini, cauliflower, or asparagus. The aromatic sauce beautifully enhances the natural flavors of the vegetables, resulting in a delicious dish.

    More vegetable side dishes

    Browse through our vegan side dishes, or check out one from here:

    • Different veggie slices are stack on top of each other to create a tower of veggies. It has eggplant, zucchini, sweet potato, onion, red bell pepper and mushroom slices. Green pesto is served around it. It is topped with sprouts and basil leaves.
      Grilled Vegetable Napoleon
    • Black plate full of roasted cauliflower florets drizzled with a light green creamy sauce and sprinkled with fresh parsley. a small white bowl with the green creamy sauce is next to it.
      Roasted Cauliflower with Tahini Sauce
    • White plate with roasted asparagus and mushrooms styled as messy sprinkled with extra seasoning
      Roasted Asparagus and Mushrooms
    • Close-up of roasted brown crispy seasoned red, yellow, green bell pepper strips after baking with tongs taking a couple of them.
      Sheet Pan Fajita Veggies (Flavorful & EASY!)

    THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.  

    Different colorful vegetables drawn as icons on an orange background in a shape of a heart.

    ⇒ GET OUR FREE 7-DAY VEGAN MEAL PLAN E-BOOK NOW! OR CHECK OUT ALL VEGAN MEAL PLAN RECIPES! ⇐

    Large white serving plate with vibrant vegetables like broccoli, yellow carrots, red pepper, red onion, pink beet and potato slightly charred around the edges covered in a bit of pesto sauce. Extra pesto and raw veggies are next to it.

    Pesto Vegetables

    Nandor Barta
    Experience the delightful combination of vegetables and aromatic pesto sauce in our pesto vegetables recipe. This culinary fusion is sure to satisfy. Prepare to savor the vibrant flavors and enticing aromas as roasted veggies are perfectly paired with a flavorful pesto sauce!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Side Dish
    Servings 4 servings
    Calories 372kcal

    Ingredients
     
     

    • 6 oz Pesto
    • 1 Red bell pepper
    • 6 oz Carrots (medium)
    • 10 oz Beet (medium)
    • 10 oz Potatoes
    • 10 oz Broccoli
    • 1 Red onion
    • 2 Tbsp Olive oil
    • ½ tsp Salt
    • ¼ tsp Black pepper
    Prevent your screen from going dark
    EXCLUSIVE 5-ingredient recipes for busy home cooks that are ready in 15 minutes!Check out our Express Vegan Cookbook!

    Instructions
     

    Prepare the vegetables

    • Peel and cut the beets into slices.
    • Peel and cut the potatoes into wedges.
    • Peel and cut the onion into quarters.
    • Cut the broccoli into larger florets.
    • Slice and cut the bell pepper into squares.

    Roasting pesto vegetables

    • Preheat the oven to 400 F (200 C).
    • If the pesto you are using is not runny enough, add some olive oil.
    • In a large bowl, mix pesto with vegetables.
    • Add parchment paper to a sheet pan. Pour in the vegetable mixture. Season with salt and black pepper. Roast in the oven for 30-35 minutes. Check around 20-25 minutes to see how they progress. For the last 5 minutes, you can broil the vegetables to give them a more charred color.
    Tried this recipe? Can we see it?Please share a picture with us by uploading an image to Pinterest below ours.

    Video

    [adthrive-in-post-video-player video-id=”uzXpCidH” upload-date=”2023-06-05T16:48:55.000Z” name=”Pesto Vegetables.mov” description=”Experience the delightful combination of vegetables and aromatic pesto sauce in our pesto vegetables recipe. This culinary fusion is sure to satisfy. Prepare to savor the vibrant flavors and enticing aromas as roasted veggies are perfectly paired with a flavorful pesto sauce!” player-type=”default” override-embed=”default”]

    Nutrition

    Nutrition Facts
    Pesto Vegetables
    Amount Per Serving (1 serving)
    Calories 372 Calories from Fat 207
    % Daily Value*
    Fat 23g35%
    Saturated Fat 4g25%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 5g
    Cholesterol 3mg1%
    Sodium 803mg35%
    Potassium 993mg28%
    Carbohydrates 36g12%
    Fiber 8g33%
    Sugar 12g13%
    Protein 8g16%
    Vitamin A 9360IU187%
    Vitamin C 123mg149%
    Calcium 145mg15%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    103 shares

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating





    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Portrait of Emese and Nandi My Pure Plants

    Hi, we are Emese Maczkó and Nándor Barta, the founders and recipe creators behind My Pure Plants. We are sharing our knowledge and expertise in vegan recipes and encourage you to try home-cooked meals using locally-sourced, organic, whole foods.

    More about us →

    Reader Favorites

    • A large white bowl with white rice and sticky brown battered strips on top sprinkled with sesame seeds, orange peels and chopped spring onion
      Crispy Vegan Orange Chicken (Copycat Panda Express)
    • Lots of spring rolls cut in half and arranged in a semi-circular dish facing upwards around a brown dipping sauce.
      Crispy Rice Paper Spring Rolls
    • A burger with layers of green ruffled lettuce, yellow sauce, thin cheese slices, dark brown burger patty twice, sliced pickles and white chopped onion.
      Meaty Vegan TVP Burger (Big Mac Style)
    • Copycat IKEA Veggie Balls

    Hearty stews

    • Vegetable stew in a red white enameled Dutch oven with lots of chopped vegetables like potatoes, carrots, mushroom, celery and red kidney beans. Topped with freshly chopped green herbs.
      The Best Hearty Vegetable Stew
    • 2 white bowls with thick brown stew, lentils, chopped veggies and a couple of dumplings. The remaining stew is in a red-white Dutch oven.
      Vegan Stew with Dumplings
    • Red Dutch oven from above with a stew where you can see chopped potatoes, spinach leaves, carrot slices, tomatoes, and mushroom slices. Slices of bread is next to it. A hand is holding a spoon taking some from the middle
      Jackfruit Stew (Vegan Beef Stew)
    • Cast iron skillet with veggie stew topped with puff pastry in a lattice pattern.
      Vegan Pot Pie
    Portrait of Emese and Nandi My Pure Plants

    Hi, we are Emese Maczkó and Nándor Barta, the founders and recipe creators behind My Pure Plants. We are sharing our knowledge and expertise in vegan recipes and encourage you to try home-cooked meals using locally-sourced, organic, whole foods.

    More about us →

    Reader Favorites

    • A large white bowl with white rice and sticky brown battered strips on top sprinkled with sesame seeds, orange peels and chopped spring onion
      Crispy Vegan Orange Chicken (Copycat Panda Express)
    • Lots of spring rolls cut in half and arranged in a semi-circular dish facing upwards around a brown dipping sauce.
      Crispy Rice Paper Spring Rolls
    • A burger with layers of green ruffled lettuce, yellow sauce, thin cheese slices, dark brown burger patty twice, sliced pickles and white chopped onion.
      Meaty Vegan TVP Burger (Big Mac Style)
    • Copycat IKEA Veggie Balls

    Hearty stews

    • Vegetable stew in a red white enameled Dutch oven with lots of chopped vegetables like potatoes, carrots, mushroom, celery and red kidney beans. Topped with freshly chopped green herbs.
      The Best Hearty Vegetable Stew
    • 2 white bowls with thick brown stew, lentils, chopped veggies and a couple of dumplings. The remaining stew is in a red-white Dutch oven.
      Vegan Stew with Dumplings
    • Red Dutch oven from above with a stew where you can see chopped potatoes, spinach leaves, carrot slices, tomatoes, and mushroom slices. Slices of bread is next to it. A hand is holding a spoon taking some from the middle
      Jackfruit Stew (Vegan Beef Stew)
    • Cast iron skillet with veggie stew topped with puff pastry in a lattice pattern.
      Vegan Pot Pie

    Footer

    ^ back to top

    About

    • Contact
    • About
    • Media & Press
    • Privacy Policy
    • Terms & Conditions
    • Nutritional disclaimer
    • General Disclaimer

    Categories

    • Vegan Main Dishes
    • Vegan Soups
    • Vegan Desserts
    • Vegan Pasta Sauces
    • Vegan Sides

    Seasonal

    • Vegan Lentil Loaf
    • Vegan Shredded Chicken
    • Chickpea Mushroom Curry
    • Hokkaido Pumpkin Soup
    • Vegan Bechamel

    Quick links

    • TVP Recipes
    • Quick Vegan Meals
    • Creamy Vegan Soups
    • Rice Paper Recipes
    • Oyster Mushroom Recipes

    This website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

    Stock images for articles by Depositphotos.com.

    Copyright © 2018-2024

    103 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.