Roasted Summer Veggies with Pesto

What You Get

Eggplant

Zucchini

Red onion

Jimmy Nardello peppers

Pistachio pesto

What You'll Need

Olive oil

Salt

Step 1

Preheat the oven to 450°F. Line a sheet pan with parchment paper or foil.

Step 2

Slice the eggplant into rounds about ½-inch thick. Slice the zucchini into planks about ¼-inch thick. Slice half of the red onion into rounds about ½-inch thick, reserving the rest for another use.

Step 3

Pile the eggplant, zucchini, red onion, and peppers on the prepared sheet pan. Drizzle with 3 tablespoons olive oil, season with salt, and toss to coat. Transfer the pan to the oven and roast until the vegetables are soft, browned, and blistered, about 35 minutes.

Step 4

Arrange the roasted vegetables on a platter, drizzle with the pesto, and serve warm.