Pesto and Roasted Vegetable Extravaganza

This colorful and flavorful dish is a great way to enjoy roasted vegetables. The pesto adds a rich and herbaceous flavor to the vegetables, and the roasting process caramelizes them slightly, creating a delicious and satisfying meal.

The origins of this dish can be traced back to the Liguria region of Italy, where pesto is a traditional condiment made from basil, garlic, pine nuts, and olive oil. In the early 20th century, Italian immigrants brought pesto to the United States, where it quickly became a popular ingredient in American cuisine. Today, pesto is used in a variety of dishes, including pasta, pizza, and roasted vegetables.

Prep time: 15 | Cook time: 35 | Serves: 4

Ingredients

• Broccoli florets (1 medium head)
• Bell peppers (1 red, 1 yellow, sliced into strips)
• Zucchini (1 medium, sliced into rounds)
• Cherry tomatoes (1 pint)
• Garlic (2 cloves, minced)
• Homemade pesto (1/2 cup)
• Olive oil (2 tablespoons)
• Salt and pepper (to taste)

Instructions

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, toss vegetables with olive oil, salt, and pepper.
3. Spread vegetables on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
4. In a small bowl, stir together pesto and 2 tablespoons of roasted vegetable juices from the baking sheet.
5. Remove vegetables from the oven and spread with the pesto mixture.
6. Return to the oven and roast for an additional 5-10 minutes, or until heated through.
7. Serve warm, garnished with fresh basil or parsley.

Why It Works

• Roasting the vegetables at a high temperature caramelizes their natural sugars, creating a delicious and flavorful dish.
• The pesto adds a rich and herbaceous flavor to the vegetables.
• The combination of roasted vegetables and pesto is a delicious and satisfying meal.