Roasted Garden Vegetables Tossed in Parmesan and Pesto Olive Oil Blend

Roasted vegetables get a fast flavor upgrade when they meet Pesto Infused Olive Oil Blend and a finishing shower of Parmesan. It’s an easy, colorful side dish that feels cozy enough for a weeknight and special enough for a shared table.

Garden Infuzions

Roasted Garden Vegetables Tossed in Parmesan and Pesto Olive Oil Blend

Roasted vegetables turn deeply savory and golden in this colorful side dish finished with Parmesan and the bright, basil-rich flavor of Pesto Infused Olive Oil Blend.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Side Dish

Cuisine: Fusion Cuisine, Italian, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

Ingredients

• 2 medium zucchini cut into 1-inch pieces
• 2 medium yellow squash cut into 1-inch pieces
• 1 red bell pepper cut into 1-inch pieces
• 1 orange bell pepper cut into 1-inch pieces
• 1 small red onion cut into wedges
• 2 cups broccoli florets
• 1 cup baby carrots halved lengthwise if thick
• 3 tablespoons Pesto Infused Olive Oil Blend
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

Equipment

• 1 large Sheet Pan line with parchment paper
• 1 large Mixing bowl for tossing vegetables
• 1 Wooden spoon or spatula for stirring
• 1 set Measuring spoons for oil and seasonings
• 1 Chef’s knife for chopping vegetables

Method

 

Instructions

1. 1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
2. 2. Add the zucchini, yellow squash, bell peppers, red onion, broccoli, and carrots to a large mixing bowl.
3. 3. Drizzle with the Pesto Infused Olive Oil Blend and olive oil, then sprinkle with kosher salt, black pepper, and garlic powder. Toss until the vegetables are evenly coated.
4. 4. Spread the vegetables in a single layer on the prepared sheet pan.
5. 5. Roast for 20 minutes, then stir or flip the vegetables for even browning.
6. 6. Continue roasting for 8 to 10 minutes, until the vegetables are tender with caramelized edges.
7. 7. Transfer the vegetables to a serving bowl and immediately toss with the grated Parmesan cheese so it softens slightly and coats the vegetables.
8. 8. Finish with chopped parsley and serve warm.

Notes

The vegetables should be tender and browned at the edges, but still hold their shape. If your pan looks crowded, use two pans so the vegetables roast instead of steam. Parmesan is best added right after roasting so it melts lightly onto the hot vegetables.

Tried this recipe?

Let us know how it was!

Recipe Tips

Cut the vegetables into similar-sized pieces so they roast evenly. If you like a little more browning, spread them out on two sheet pans instead of crowding one.

For the best finish, toss the vegetables with Parmesan while they are still hot so the cheese softens lightly and clings to the edges.

Serving Suggestions

Serve these roasted vegetables alongside grilled meats, baked fish, pasta, or a simple grain bowl. They also make a great topping for toast, polenta, or warm farro.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Rewarm in the oven or a skillet to bring back some of the roasted texture.

Variations

Add mushrooms, cherry tomatoes, or thin-sliced onions to the sheet pan for even more color and flavor. You can also finish with toasted pine nuts or a squeeze of lemon for a brighter edge.

Related Garden Infuzions Recipes

Browse more Garden Infuzions recipes for more flavor inspiration and easy meal ideas.