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Pesto vegetable traybake recipe

Pesto vegetable traybake recipe

112 ratings

Transform a fridge full of veg into this pesto vegetable traybake recipe for a colourful, vegetarian dinner. Toss potatoes, courgettes, tomatoes and red onions in pesto for a herby boost of flavour, then bake with crispy croutons and serve scattered with cheese and a drizzle of extra pesto dressing. See method

  • Serves 4
  • 10 mins to prepare and 40 mins to cook
  • 535 calories / serving
  • Vegetarian


  • 500g baby potatoes, halved (quartered if large)
  • 400g butternut squash and sweet potato mix
  • 2 red onions, cut into thin wedges
  • 3 tbsp olive oil, plus extra for drizzling
  • 100g green pesto
  • 1 courgette, cut into chunks
  • 3 salad tomatoes, cut into wedges
  • 1 ciabatta roll
  • 200g Greek-style salad cheese
If you haven't got any baby potatoes, try dicing a large white potato instead

Each serving contains

  • Energy

  • Fat

    32g 45%
  • Saturates

    11g 53%
  • Sugars

    11g 13%
  • Salt

    2g 33%

of the reference intake
Carbohydrate 47.5g Protein 16.7g Fibre 6.5g


  1. Preheat the oven to gas 7, 220’C, fan 200’C. Put the potatoes, squash and red onion onto a large shallow roasting tray and drizzle with 2 tbsp oil. Season and toss to combine. Roast for 20 mins. 
  2. In a small bowl, mix 2 tbsp of the pesto with 1 tbsp oil to make a dressing. Set aside for later. Whisk the remaining pesto with 3 tbsp water to loosen.
  3. After 20 mins, add the courgette and tomatoes to the tray and roast for another 10 mins until the veg is tender.
  4. Pour the loosened pesto over the veg and toss everything together. Tear the ciabatta roll into chunky croutons and scatter over the veg. Crumble over the salad cheese and drizzle everything with oil. Roast for another 5-10 mins until the croutons are toasted and the cheese is turning golden. Drizzle over the pesto dressing to serve.

See more Vegetarian recipes

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