Pesto Roasted Vegetables Recipes

ROASTED VEGETABLES WITH PESTO

Steps:

• Heat oven to 400 degrees.
• Cut the stem end off the eggplant and then cut it in half lenghtwise. Cut each half into 4 or 5 strips and then into 2" sections. Place the eggplant in a large mixing bowl.
• Cut the bell pepper into 2" pieces. Add to the bowl with the eggplant.
• Peel the onion, cut it in half and then into 1/2" wedges. Add onion to the bowl.
• Peel the garlic cloves and slice them in half if large. Add the garlic to the bowl.
• Add the mushrooms whole to the bowl. If they are very large, cut them in half.
• Toss all the vegetables in the bowl with the olive oil. Do not add the tomatoes or pesto.
• Put the vegetables in a 9"x14" baking dish and put it in the oven for about 20 minutes.
• After 20 minutes, add the tomatoes and the pesto to the pan and stir to combine. Cook for another 10-15 minutes until the tomatoes are soft and all the other vegetables are tender and browned.
• Remove from the oven and season with salt and pepper.

PESTO ROASTED VEGGIES

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!

LINGUINE WITH ROASTED VEGETABLES AND PESTO

Steps:

• Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange onion pieces in baking dish. Bake 10 minutes. Add bell peppers and mushrooms to onions; spray with cooking spray and sprinkle with salt. Bake 15 minutes. Stir in tomatoes. Bake about 5 minutes longer or until vegetables are tender.
• Meanwhile, cook and drain linguine as directed package.
• Stir pesto into roasted vegetables. Place linguine on large serving platter. Top with vegetable mixture and cheese.

ROASTED VEGGIES WITH SPINACH PESTO ORZO RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Spread the broccolini, squash, and red onion on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat.
• Roast the vegetables for 20 minutes, until the broccolini is beginning to crisp and the squash and onions are tender. Remove from the oven and set aside.
• While the vegetables are roasting, make the spinach pesto: In a food processor, combine the spinach, walnuts, lemon zest, garlic, lemon juice, and red pepper flakes. With the processor running, slowly stream in the remaining ½ cup of olive oil until the pesto reaches a smooth, thick, and spreadable consistency.
• Cook the orzo according to package instructions.
• Add ¾ cup of the pesto to the warm orzo and toss to coat. Mix in the roasted vegetables and more pesto to taste.
• Serve warm or chilled.
• Enjoy!