November 22nd, 2024
Recipes
Roasted Vegetables with Pesto Vinaigrette
Valentina P
- Difficulty
•
- Time 25"
Tender roasted veggies tossed with a simple pesto vinaigrette. One-pan, easy, and delicious.
How To MakeDiet Type: Plant-based
Shopping List
-
For the Vegetables
- 8 ounces broccoli and/or cauliflower florets
- 1 small sweet potato, peeled
- 3 ounces shiitake mushrooms, sliced (about 4 large caps)
- 1 bell pepper, sliced
- 2 tablespoons olive oil
- salt and pepper, to taste For the Pesto Vinaigrette
- 2 tablespoon basil pesto (store-bought or homemade)
- 1 1/2 tablespoons olive oil
- 1/2 tablespoon balsamic vinegar
- 1/8 teaspoon sugar (optional)
Instructions
- Step 1: Preheat the oven to 400 degrees Fahrenheit.
- Step 2: Thinly slice the sweet potato into thin slices, about 1/4-inch thin. The thin slices will allow the potato to cook quickly.
- Step 3: Place the sliced sweet potato, broccoli and/or cauliflower florets, mushrooms, and bell pepper on a large baking sheet (you may need to use more than one baking sheet to fit everything). Toss the vegetables with the olive oil and season with salt and pepper. Spread out the vegetables into a single layer.
- Step 4: Roast for 13 to 16 minutes, stirring halfway through the cooking time. The vegetables will be ready when they are all fork-tender.
- Step 5: Meanwhile, stir together the Pesto Vinaigrette ingredients.
- Serve: Toss the warm vegetables with the some of the Pesto Vinaigrette until all of the vegetables are coated. Enjoy with any extra vinaigrette on the side.
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Roasted Vegetables with Pesto Vinaigrette
PT25M 8 ounces broccoli and/or cauliflower florets 1 small sweet potato, peeled 3 ounces shiitake mushrooms, sliced (about 4 large caps) 1 bell pepper, sliced 2 tablespoons olive oil salt and pepper, to taste 2 tablespoon basil pesto (store-bought or homemade) 1 1/2 tablespoons olive oil 1/2 tablespoon balsamic vinegar 1/8 teaspoon sugar (optional) Gluten Free Paleo Vegan 3 Servings
Ingredients:
