Roasted Basil Pesto Vegetables Recipe

Name: Roasted Basil Pesto Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 g courgettes; 150 g yellow pattypan squash; 100 g baby corn; 150 g button mushrooms; 12 red pepper; 12 green pepper; 12 yellow pepper; 5 baby onions, peeled; 75 g basil pesto; olive oil; salt and pepper; feta cheese (optional); cherry tomatoes (optional); olive (optional)

Servings: persons

150 g courgettes
150 g yellow pattypan squash
100 g baby corn
150 g button mushrooms
12 red pepper
12 green pepper
12 yellow pepper
5 baby onions, peeled
75 g basil pesto
olive oil
salt and pepper
feta cheese (optional)
cherry tomatoes (optional)
olive (optional)

1
Heat oven to 200C.
2
Cut vegetables into medium bite size.
3
Place all the ingredients in a roasting pan, except feta, olives and cherry tomatoes and basil pesto.
4
Sprinkle with olive oil, season with salt and roast in oven for approximately 20min.
5
Do not overcook your veggies.
6
You still want them crunchy.
7
Remove from oven and stir in Basil pesto.
8
Place in a nice serving dish, garnish with feta, olives and cherry tomatoes.
9
Can be eaten piping hot or warm.

363

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 150 g courgettes, 150 g yellow pattypan squash, 100 g baby corn, 150 g button mushrooms, and more.

Yes, Roasted Basil Pesto Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Basil Pesto Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions