Summer Roasted Veggies with Pesto and Fresh Mozzarella

This combination of veggies is so versatile and my go to for roasting this time of year. I add them to pizzas, salads, risotto, omelets, or have as a side with some grilled fish. I recently made a meal out of the veggies by topping with some pesto and a few slices of fresh mozzarella.  It was so good I had to share. I’ve made this dinner several times already this summer and will keep it on my weekly rotation. It’s a great vegetarian meal to have with friends and can easily be adapted for vegans with vegan pesto and mozzarella. Simple, fresh, and delicious.

Ingredients

3 tablespoons olive oil

1 medium zucchini

1 medium eggplant

1 large red onion

1 red pepper

1 yellow pepper

1 teaspoon dried thyme

1 teaspoon salt

½ teaspoon freshly ground pepper

½ cup basil pesto

1-2 balls fresh mozzarella

Directions

Preheat oven to 400 degrees. Drizzle the bottom of a large baking sheet with 1 tablespoon of olive oil. 

Trim the ends off the zucchini and then cut horizontally down the middle. Then chop into half-moon pieces and add to the baking sheet. Cut the remaining veggies into 1-inch pieces and add to the pan. 

Drizzle the remaining olive oil on top of the veggies. Sprinkle the thyme, salt, and ground pepper evenly on top. Toss to make sure everything is evenly coated and then spread into one layer on the baking sheet. Cook 35-40 minutes, stirring halfway through, until veggies are soft.

Serve with a pesto and fresh mozzarella on the side.

Serves 4