Description
This delicious roasted vegetable medley features Yukon gold potatoes, zucchini, yellow squash, and black beans, all tossed in pesto and roasted to perfection.
Ingredients
Scale
- 1 1/2 pounds Yukon gold potatoes
- 1 large yellow squash
- 1 large zucchini
- 2 (15-ounce) cans black beans (drained and rinsed)
- 1/4 cup pesto (plus more for garnishing)
- salt (to taste)
- pepper (to taste)
- red pepper flakes (to taste)
- 1 medium avocado (for serving; optional)
- 1/2 cup roughly chopped green olives (for serving; optional)
Instructions
- Preheat the oven to 425 degrees F.
- Cut the potatoes into 1-inch cubes.
- Slice the zucchini and yellow squash into roughly 1/2-inch (1 centimeter) rounds.
- Toss the potatoes, squash, drained and rinsed black beans, and 1/4 cup pesto in a large bowl.
- Transfer to a parchment paper-lined full sheet pan (paper is optional, it makes cleanup easier). Spread into an even layer. The black beans will overlap other ingredients, that’s okay.
- Roast at 425F for 20 minutes, then remove from the oven and stir.
- Continue roasting an additional 15-20 minutes, or until the potatoes are tender.
- Serve topped with sliced avocado and roughly chopped olives, if desired. Enjoy!
Notes
- Consider adding more pesto on top when serving for an extra burst of flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Vegetarian
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg