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Pesto Infused Olive Oil Blend 250ml bottle basil garlic pesto infused olive oil
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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Side Dish
Cuisine: Fusion Cuisine, Italian, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

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.

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