This simple roasted vegetable dinner is fuss-free, healthy, colourful and utterly delicious. Eating a rainbow of vegetables is an easy way to boost nutrition, and these roasted pesto vegetables deliver on flavour and visual appeal. I care about presentation—meals that look inviting are always more enjoyable—but even without special plating this dish stands out on its own.
Roasting transforms vegetables—caramelising their edges and concentrating flavour—so even simple ingredients taste exceptional. If you haven’t tried roasted broccoli, give it a go: once roasted, it becomes tender with crisp, nutty edges and is hard to resist.
This recipe is straightforward and versatile. It works brilliantly as a quick healthy lunch or an easy weeknight dinner. For a heartier meal serve it with brown rice or quinoa and a grilled chicken breast. If you want a richer finish, crumble some feta on top for a salty, creamy contrast.
You can use a store-bought pesto—just choose one made with olive oil and no added sugar—but a fresh spinach and basil pesto will elevate the dish. Bright, herby pesto paired with sweet roasted peppers, tender courgette and crisp-tender broccoli makes every bite sing.
The vegetables listed below are a great combination, but the recipe is adaptable: add potatoes or root vegetables if you’d like a more substantial dish (increase cooking time as needed), or swap in seasonal produce you enjoy.
These roasted pesto vegetables are simple, satisfying and reliable—perfect for busy nights or casual entertaining. Try the recipe below and leave a comment to share how you served it.
Georgie x
RAINBOW MEDITERRANEAN ROASTED PESTO VEGETABLES
Simple and versatile. Make this for a weeknight dinner or an attractive side when entertaining.
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 180ºC fan / 200ºC / 400ºF.
-
Slice the peppers into 2–3 cm strips and cut the courgette into 2 cm slices.
-
Place the peppers in a bowl with 1 tsp melted coconut oil, a pinch of salt and pepper. Toss to coat, spread on a baking tray and roast for 20 minutes.
-
Coat the broccoli and courgette in the remaining 1 tsp coconut oil and another pinch of salt and pepper. When 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.
-
Remove from the oven, transfer the vegetables to a serving platter, spoon over dollops of pesto and scatter with basil leaves if using. Serve warm.
Recipe Notes
Use a fresh spinach and basil pesto for the brightest flavour.
Leftovers keep in the fridge for up to 3 days.
This recipe serves as a main for two or as a side for two to four, depending on portions.