This fuss-free, super-simple dinner is hard to beat: healthy, delicious, colourful and satisfying. Eating a rainbow of vegetables each day is excellent advice, and these roasted pesto vegetables deliver exactly that. Presentation matters — even for a simple meal — because food that looks good tastes better. But don’t worry if plating isn’t your forte: this dish looks and tastes wonderful with minimal effort.
I adore roasted vegetables. There’s something about roasting that brings out deeper flavours and caramelised edges, and even humble broccoli becomes irresistible when roasted. If you haven’t tried roasted broccoli yet, give it a go — it can change the way you eat vegetables.
This recipe is straightforward and customizable, making it perfect for a quick, healthy lunch or dinner. It’s delicious on its own, but you can serve it with brown rice and grilled chicken for a heartier meal. For a richer finish, try crumbling feta over the top.
You can use store-bought pesto (choose one made with olive oil and no added sugar), but what lifts this dish further is a fresh spinach-and-basil pesto. Using a homemade pesto makes the vegetables taste even brighter and more vibrant.
The vegetables listed in the recipe below work really well together, but feel free to swap or add others — potatoes or root vegetables will make the dish more substantial (just increase roasting time as needed).
These roasted pesto vegetables are simple, colourful and packed with flavour. Try the recipe below and leave a comment to let me know how it turns out.
Georgie x
RAINBOW MEDITERRANEAN ROASTED PESTO VEGETABLES
Simple and versatile. Make this for a weeknight dinner or to impress guests — colourful, healthy and full of flavour.
Ingredients
-
2
Peppers
red, yellow or orange -
1
Courgette -
10
florets
Broccoli/Tenderstem -
2
tsp
Coconut Oil
melted -
Pinch
Salt -
Pinch
Pepper -
4
tbsp
Pesto
To serve
-
Handful
of
Basil Leaves
(optional)
Instructions
-
Preheat the oven to 180°C fan / 200°C conventional / 400°F.
-
Roughly slice the peppers into 2–3 cm strips and cut the courgette into 2 cm rounds.
-
Place the pepper strips in a bowl with 1 tsp melted coconut oil and a pinch of salt and pepper. Toss to coat, then spread the peppers on a baking tray and roast for 20 minutes.
-
Meanwhile, coat the broccoli florets and courgette slices in the remaining 1 tsp coconut oil with another pinch of salt and pepper. After the peppers have roasted for 20 minutes, add the broccoli and courgette to the tray and return to the oven for a further 20 minutes, until the vegetables are tender and browned at the edges.
-
To serve, transfer the vegetables to a platter, spoon dollops of pesto over the top and scatter with basil leaves if using.
Recipe Notes
For best flavour, use a fresh spinach-and-basil pesto. Any leftovers can be stored in the fridge for up to 3 days. This recipe serves two as a main or works as a side for more people.