Roasted Mediterranean Vegetables in Creamy Red Pesto

red pesto aubergines zucchini courgette egg plant bell peppers


  • 1 large – 2 small aubergines / egg plants (coarsely cubed)
  • 1 large – 2 small courgettes / zucchinis (coarsely cubed)
  • 1 large – 2 small bell peppers (coarsely cubed) I used red & yellow
  • 1 large – 2 small onions (cut into wedges)
  • 1 tbs olive oil for roasting
  • 3 tbs red pesto
  • 2 tbs thick cream / soured cream
  • sea salt – to taste
  • some freshly chopped basil for garnish – optional


  • large roasting tray
  • mixing bowl


  1. Preheat the oven to 200°C (392°F).
  2. Roast veggies drizzled with olive oil for about 30 minutes or a little bit longer.
  3. Remove from the tray, stir in pesto and cream, season with salt to taste.
  4. Optionally sprinkle with some freshly chopped basil.

Serve 4-6 people as a side dish.


Other ingredients such as green beans, cherry tomatoes or mushrooms will also work well in this recipe.

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