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Pesto Roasted Mediterranean Vegetables

This is a bonus recipe for using up leftover pesto. We all know and love the convenience and taste of roasted Mediterranean vegetables, but this method just gives it an extra twist.

As an extra incentive this dish has been signed off as suitable with fish fingers and chips by a very discerning ten year old.

pesto roasted vegetables
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Pesto Roasted Vegetables Ingredients

  • 1 small aubergine (eggplant)
  • 2 courgettes (zucchini)
  • 1 red onion
  • 1 small packet of cherry tomatoes, halved
  • 1 red pepper
  • 1 yellow pepper
  • leftover pesto
  • 2 tablespoons olive oil
  • pinch of kosher salt

TOP TIP – try to cut the vegetables to roughly the same sizes. This means they should cook at the same rate as well.

Pesto Roasted Vegetables Method

Preheat the oven to 180C or 360F. Cooking time is between 30-40 minutes depending on how well cooked you like the veg and how thickly you cut it.

  1. Place the chopped vegetables into a baking tray.
  2. Pour your olive oil into the jar of leftover pesto, replace the lid securely and give it a good shake.
  3. Pour out the olive oil / pesto mix and toss the roasted vegetables in the mix.
  4. Crunch over some of your Kosher rock salt and pop into the oven.
  5. Stir the roasted vegetables half way through to just ensure that the basil pesto is not burning, but instead it sort of gets caramelized.
  6. Serve with a couscous salad or as we mentioned fish fingers and chips goes very well with certain members of the house!

What Next & Further Reading

We hope that this provides you with a little weeknight recipe inspiration as we all know how hard it can be to think of ideas sometimes. Using up leftovers is the key to a budget friendly kitchen. It is one of the hardest things to come up with ideas some evenings so I am recording these recipes as much for me as you all!

Thanks ever so much and do have a look around at some of our other ideas and ways to grow your own food.

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