This easy, fuss-free dinner is hard to beat: healthy, colourful and full of flavour. Eating a rainbow of vegetables is a simple way to boost vitamins and fibre, and these roasted pesto vegetables deliver exactly that. The dish looks vibrant on the plate, which makes it more enjoyable to eat, but it’s also forgiving—no fancy plating skills required. Roast brings out sweetness and caramelised edges in every veg, turning a simple tray bake into something really satisfying.
Roasting transforms ordinary vegetables into something special. Broccoli becomes tender with crisped florets; peppers soften and concentrate their sweetness; courgette takes on a golden edge while staying juicy inside. If you haven’t tried roasted broccoli before, you’ll be surprised how much more flavourful it becomes—once roasted, you may prefer it that way every time.
This recipe is intentionally simple and highly flexible. It works as a light main for two, a healthy weeknight dinner, or a colourful side for entertaining. Serve it straight from the tray with spoonfuls of pesto, or bulk it up with brown rice and a grilled chicken breast for a heartier plate. For a richer finish, crumble some feta or goat’s cheese over the warm vegetables just before serving.
You can use a good quality store-bought pesto (look for one made with olive oil and no added sugar), but the best results come from a homemade spinach and basil pesto. It elevates the dish and adds freshness and herb aroma that pairs beautifully with the roasted vegetables.
This recipe is adaptable: swap in other seasonal vegetables, add potatoes or root veg for a more substantial bake (increase roasting time accordingly), or toss in cherry tomatoes during the last 10–15 minutes so they blister but don’t collapse. Personally, the vegetables listed below create the ideal balance of textures and colours, but feel free to experiment.
Below is a clear recipe to follow, plus a few tips for the best roasted pesto vegetables. Let me know how you get on in the comments—I love hearing about variations and serving ideas.
Georgie x
RAINBOW MEDITERRANEAN ROASTED PESTO VEGETABLES
Simple, versatile and full of colour—perfect for an easy weeknight dinner or as an impressive, healthy side when entertaining.
Ingredients
-
2
Peppers
red, yellow or orange, sliced -
1
Courgette
sliced -
10
florets
Broccoli or Tenderstem -
2
tsp
Coconut oil
melted -
Pinch
Salt -
Pinch
Black 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 rounds.
-
Place the peppers in a bowl with 1 tsp melted coconut oil and a pinch of salt and pepper. Toss well so each strip is lightly coated, then spread the peppers on a baking tray in a single layer. Roast for 20 minutes.
-
While the peppers roast, use the same bowl to toss the broccoli and courgette with the remaining 1 tsp melted coconut oil and another pinch of salt and pepper.
-
After the peppers have roasted for 20 minutes, remove the tray from the oven. Add the broccoli and courgette, spreading everything out so there is space for browning. Return the tray to the oven and roast for a further 20 minutes, or until the vegetables are tender and have golden, slightly caramelised edges.
-
Remove the vegetables from the oven and transfer to a serving platter. Spoon the pesto over the warm vegetables in dollops, or toss gently to coat if you prefer. Finish with fresh basil leaves if using, and serve immediately.
Recipe Notes
Use a homemade spinach and basil pesto for the freshest flavour, or a good-quality store-bought pesto made with olive oil and no added sugar.
Leftovers keep well in the fridge for up to 3 days and make a great lunch or quick dinner addition—reheat gently to retain texture.
This recipe serves two as a main or acts as a colourful side for two to four people depending on portions. For a larger meal, serve with brown rice, quinoa, or grilled protein.