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Roasted Veggies with Arugula Pesto

Posted Mar 05 2013 7:19pm

Roasted Veggies with Arugula Pesto

Last year, I shared with you a fun and easy roasted veggies recipe and I also wrote about several ways you can use them for preparing a variety of healthy dishes. You can check out that post here .

Today’s recipe is slightly different; plus, the arugula pesto adds even more color and flavour.

Note: make sure to cut the sweet potato in smaller pieces because it takes longer to cook through compared to zucchini and eggplant.

Roasted Veggies with Arugula Pesto

Serves: 4 people
Prep time: 20 minutes
Cooking time: 35 minutes

Roaste veggies with pesto


For veggies:

1 large or 2 medium zucchini, cut into chunks
4 Chinese eggplants, cut into chunks
1 sweet potato, peeled and cut into bite-size pieces
1 red onion, peeled and cut into 5 to 6 pieces
2 Tbsp fresh or dry rosemary
1 Tbsp honey
1 Tbsp coconut oil + 1 Tbsp for backing dish
½ tsp salt

For Pesto:

1 cup baby arugula
½ cup parsley
¼ raw almonds
6 Tbsp olive oil
½ tsp salt


Roasted Veggies:

  • Preheat oven to 420F.
  • Oil a backing dish with 1 Tbsp of coconut oil and add the veggies to the backing dish.
  • In a small bowl, combine honey, coconut oil, and salt. Mix well.
  • Add rosemary and honey mixture to veggies and toss to cover evenly.
  • Spread the veggies evenly on the backing dish. Make sure the veggies are spread in a single layer and are not too jammed.
  • Place the backing dish into the oven and roast the veggies for about 35 minutes or until cooked through.

Arugula Pesto:

  • Ground almonds in a coffee grinder.
  • Place arugula, parsley, grounded almonds, olive oil, and salt into a blender and blend until smooth.
  • Serve with roasted veggies.


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