Roasted Summer Veggies with Pesto

Effortlessly dress up classic roasted veggies with sunny Jimmy Nardello peppers and toasty pistachio pesto.

What You Get

Eggplant 

Zucchini 

Red onion 

Jimmy Nardello peppers  

Pistachio pesto 

What You’ll Need

Olive oil 

Salt 

Makes 4 side servings 

Active Time: 10 minutes 

Total Time: 45 minutes 

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.