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Home Pricing Community My Recipes

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Mediterranean Roasted Vegetables

4.0

2 medium zucchini, cut into ½-inch slices

1 pint cherry tomatoes

1 medium red onion, cut into 1-inch pieces

1 yellow bell peppers, cut into 1-inch pieces

1 pound baby potatoes, quartered

2 tablespoons olive oil

1 tablespoon balsamic vinegar

2 tablespoons basil pesto

¼ teaspoon Italian seasoning

½ teaspoon salt

¼ teaspoon ground black pepper

Fresh parsley, chopped (for serving)

2 tablespoons Parmesan cheese, grated (more or less, to taste)

Preheat the oven to 400F.
In a large mixing bowl, add all the vegetables along with olive oil, vinegar, pesto, Italian seasoning, salt, and pepper. Use a spatula to toss to combine until the veggies are evenly coated.
Arrange the seasoned vegetables in a single layer on a large sheet pan. Roast for 40-45 minutes until tender. Toss the vegetables halfway to ensure they brown evenly. If the vegetables look like they are browning too quickly, place the sheet pan on the lower rack.
Sprinkle with chopped parsley and Parmesan cheese, and serve immediately.

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

Category🥬Vegetable Dish

CuisineMediterranean

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 104 weeks ago

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