These Pesto Vegetables are sautéed in the skillet and roasted to perfection, then tossed in pesto sauce with a nice helping of parmesan cheese. A flavor combination hard to beat and will have everyone begging for their veggies.
This healthy vegetable side dish is so easy to make in less than 30 minutes. It combines a variety of vegetables and you can choose to add more or less of your favorites.
The pesto and parmesan cheese really take the flavor to the next level and I'm so excited to share this recipe with you!
For more healthy side dish ideas, check out these Smoked Vegetables, Spring Roll Salad and Crunchy Kale Salad.
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Why You'll Love This Recipe:
- Quick. Ready to eat in less than 30 minutes.
- Easy to Make. Super simple to make with just a bit of chopping for prep.
- Healthy. There are tons of nutrients and vitamins in this collection of vegetables and pesto sauce.
- Versatile. Pair these pesto veggies with chicken, fish, steak, pasta and more!
Looking for main dishes to pair with these pesto veggies? Try this Chicken Romano, Baked Boneless Chicken Thighs and Blackened Mahi Mahi.
Ingredients:
Pesto Sauce: Brings in notes of fresh basil, garlic, and pine nuts and coats the vegetables for the best flavor addition.
Vegetables: Bell Pepper, Carrot, Onion, Broccoli, Zucchini and Squash cook with olive oil and salt until roasted and tender in the skillet. Try this Zucchini Rollatini recipe too!
Lemon Juice: Added for just a splash of acidity and pairs nicely with the pesto sauce.
Red Pepper Flakes: For a dash of spice and adds texture.
Parmesan Cheese: A salty nutty cheese that's used in the pesto and also for topping the veggies. I highly recommend Parmigiano Reggiano cheese. It's more expensive, but the flavor is worth the extra cost.
See the recipe card below for the full list of ingredients and quantities.
Substitutions and Variations:
Add more vegetables like sliced mushrooms or cherry tomatoes.
The red onion can be substituted with any color of onion.
Store bought or homemade pesto sauce can be used. I highly recommend my quick pesto sauce recipe. It offers more high quality flavor versus store-bought.
If you want the parmesan to be more crusted on top, heat the oven to broil and add the skillet into the oven for a few minutes for a bubbly topping.
How to Make Pesto Vegetables:
Step 1: Heat a large skillet to medium heat on the stovetop. Pour in 1 tablespoon of olive oil and allow it to heat up for a minute. Add in the bell pepper, onion, and carrots with a ¼ teaspoon salt. Stir, then cover and cook for 6-7 minutes, stirring half way through. Remove the vegetables to a plate.
Step 2: Reduce the heat to medium low. Add in another tablespoon of olive oil, then the broccoli, squash and zucchini. Cover and cook for 5-6 minutes, stirring half way through.
Step 3: Add the carrot, peppers and onion back into the pan with the other vegetables. Pour in red pepper flakes, lemon juice, and pesto sauce. Stir.
Step 4: Sprinkle with parmesan cheese. Serve and enjoy!
Expert Tips:
- Take a peek under the lid of the vegetables as they cook to make sure the heat doesn't need to be reduced, and don't forget to stir in the middle of cooking.
- The second batch of vegetables (zucchini, squash, and broccoli) will cook a bit faster and I reduce the heat to medium low to avoid them from turning to mush.
If you're crazy about pesto sauce, try this Pesto Ricotta Pasta, Pesto Gnocchi and Tortellini Pasta Salad with Pesto.
Recipe FAQs:
Pesto is an amazing sauce over vegetables, pasta, gnocchi, spread onto sandwiches, burgers and more!
Store the leftovers in a sealed container in the fridge for up to 3 days. Reheat in the microwave, oven, or a skillet on the stovetop to reheat.
More Side Dish Recipes You Will Love:
If you tried this Pesto Vegetable Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Pesto Vegetables
- Total Time: 25 minutes
- Yield: 2.5 cups 1x
Description
These Pesto Vegetables are sautéed in the skillet and roasted to perfection, then tossed in pesto sauce with a nice helping of parmesan cheese. A flavor combination hard to beat and will have everyone begging for their veggies!
Ingredients
- 2 tablespoons olive oil
- 1 carrot, peeled and diced into skinny circles
- 1 cup red onion, chopped into chunks
- 1 bell pepper, seeds and stem removed and cut into chunks
- 1 yellow squash, sliced in 4 lengthwise then cut into small chunks
- 1 zucchini, sliced in 4 lengthwise then cut into small chunks
- ½ teaspoon salt
- 1 cup broccoli fresh broccoli florets, pulled apart into small pieces
- ¼ teaspoon red pepper flakes
- 1 teaspoon fresh lemon juice
- 2 tablespoons of pesto sauce, store bought or homemade
- ¼ cup parmesan cheese, grated fine
Instructions
- Heat a large skillet to medium heat on the stovetop. Pour in 1 tablespoon of olive oil and allow it to heat up for a minute. Add in the bell pepper, onion, and carrots with a ¼ teaspoon salt. Stir, cover and cook for 6-7 minutes, stirring well half way through. Remove the vegetables to a plate.
- Reduce the heat to medium low. Add in another tablespoon of olive oil, then the broccoli, squash and zucchini. Cover and cook 5-6 minutes, stirring half way through.
- Add the carrot, peppers and onion back into the pan with the other vegetables. Pour in red pepper flakes, lemon juice, and pesto sauce. Stir.
- Sprinkle with parmesan cheese. Serve and enjoy!
Notes
- Take a peek under the lid of the vegetables as they cook to make sure the heat doesn't need to be reduced, and don't forget to stir in the middle of cooking.
- The second batch of vegetables (zucchini, squash, and broccoli) will cook a bit faster and I reduce the heat to medium low to avoid them from turning to mush.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: side dish
- Method: stovetop
- Cuisine: American
Holly
The best combination of vegetables roasted down with pesto..seriously so good!
Tara Smithson
Thanks so much for the review Holly! I love these veggies too..especially with lots of parmesan cheese!