Vegan Pesto Veggie Sheet Pan Dinner – Easy, Fresh, and Weeknight-Friendly

This Vegan Pesto Veggie Sheet Pan Dinner is the kind of weeknight meal that makes life easier. It’s bright, herby, colorful, and full of flavor with a satisfying mix of textures. Everything roasts together on one pan, and the homemade dairy-free pesto pulls it all together in minutes.

No special equipment, no complicated steps—just wholesome ingredients and a delicious, plant-based dinner. Serve it as is, or add grains or protein to make it even heartier.

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Vegan Pesto Veggie Sheet Pan Dinner - Easy, Fresh, and Weeknight-Friendly

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Ingredients

• Vegetables: 1 small head broccoli, cut into florets
• 1 small head cauliflower, cut into florets
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium zucchini, cut into half-moons
• 1 small red onion, sliced into wedges
• 1 cup cherry tomatoes
• 2 cups baby potatoes, halved (or use sweet potatoes, cubed)
• 3–4 cloves garlic, smashed
• For the vegan pesto: 2 cups fresh basil leaves, packed
• 1/2 cup fresh parsley or baby spinach (optional, for color and volume)
• 1/3 cup raw cashews, walnuts, or pine nuts
• 2–3 tablespoons nutritional yeast
• 2 tablespoons lemon juice (plus zest if you like)
• 1 small garlic clove
• 1/2 teaspoon sea salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/3–1/2 cup extra-virgin olive oil
• Pan seasoning: 2–3 tablespoons olive oil, 1 teaspoon dried Italian seasoning, salt, and pepper
• Optional add-ons: Cooked chickpeas, vegan sausage, quinoa, pasta, lemon wedges, red pepper flakes

Instructions

• Preheat and prep the pan: Heat your oven to 425°F (220°C). Line a large sheet pan with parchment paper for easier cleanup.
• Prep the hearty veg: Toss potatoes, cauliflower, and broccoli with 1–2 tablespoons olive oil, a pinch of salt and pepper, and half the Italian seasoning.Spread on the pan in a single layer.
• Start the roast: Roast the hearty veggies for 12–15 minutes to give them a head start. This helps everything finish at the same time.
• Add the quick-cooking veg: Remove the pan, push the veggies to one side, and add bell peppers, zucchini, red onion, cherry tomatoes, and smashed garlic. Drizzle with another tablespoon of olive oil, sprinkle with salt, pepper, and the remaining Italian seasoning.Toss gently on the pan and spread out.
• Finish roasting: Return to the oven for 15–18 minutes. Vegetables should be tender with golden edges, and tomatoes just bursting.
• Make the vegan pesto: While the vegetables roast, add basil, parsley/spinach, nuts, nutritional yeast, lemon juice, garlic, salt, and pepper to a food processor. Pulse to break down.With the motor running, stream in olive oil until the pesto is thick but pourable. Taste and adjust seasoning.
• Toss and serve: Transfer roasted vegetables to a large bowl. Add a few spoonfuls of pesto and toss gently to coat.Start with less and add more to taste. Serve warm with lemon wedges and red pepper flakes if desired.
• Optional protein or grain: Fold in warm cooked chickpeas or sliced vegan sausage. Serve over quinoa, farro, rice, or toss with cooked pasta for a heartier meal.

What Makes This Recipe So Good

• One-pan simplicity: Less cleanup, fewer dishes, and an easy cooking process.
• Bold, fresh flavor: A lemony basil pesto coats tender roasted vegetables for a dish that tastes bright and satisfying.
• Flexible and customizable: Swap veggies based on what you have, use your favorite nuts, and scale the pesto to taste.
• Great for meal prep: Roasts well, reheats beautifully, and pairs with grains, pasta, or protein.
• 100% vegan: Creamy, cheesy flavor from nutritional yeast and nuts—no dairy needed.

Shopping List

• Vegetables:
  • 1 small head broccoli, cut into florets
  • 1 small head cauliflower, cut into florets
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 medium zucchini, cut into half-moons
  • 1 small red onion, sliced into wedges
  • 1 cup cherry tomatoes
  • 2 cups baby potatoes, halved (or use sweet potatoes, cubed)
  • 3–4 cloves garlic, smashed
• For the vegan pesto:
  • 2 cups fresh basil leaves, packed
  • 1/2 cup fresh parsley or baby spinach (optional, for color and volume)
  • 1/3 cup raw cashews, walnuts, or pine nuts
  • 2–3 tablespoons nutritional yeast
  • 2 tablespoons lemon juice (plus zest if you like)
  • 1 small garlic clove
  • 1/2 teaspoon sea salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/3–1/2 cup extra-virgin olive oil
• Pan seasoning: 2–3 tablespoons olive oil, 1 teaspoon dried Italian seasoning, salt, and pepper
• Optional add-ons: Cooked chickpeas, vegan sausage, quinoa, pasta, lemon wedges, red pepper flakes

Step-by-Step Instructions

1. Preheat and prep the pan: Heat your oven to 425°F (220°C). Line a large sheet pan with parchment paper for easier cleanup.
2. Prep the hearty veg: Toss potatoes, cauliflower, and broccoli with 1–2 tablespoons olive oil, a pinch of salt and pepper, and half the Italian seasoning.

   Spread on the pan in a single layer.

3. Start the roast: Roast the hearty veggies for 12–15 minutes to give them a head start. This helps everything finish at the same time.
4. Add the quick-cooking veg: Remove the pan, push the veggies to one side, and add bell peppers, zucchini, red onion, cherry tomatoes, and smashed garlic. Drizzle with another tablespoon of olive oil, sprinkle with salt, pepper, and the remaining Italian seasoning.

   Toss gently on the pan and spread out.

5. Finish roasting: Return to the oven for 15–18 minutes. Vegetables should be tender with golden edges, and tomatoes just bursting.
6. Make the vegan pesto: While the vegetables roast, add basil, parsley/spinach, nuts, nutritional yeast, lemon juice, garlic, salt, and pepper to a food processor. Pulse to break down.

   With the motor running, stream in olive oil until the pesto is thick but pourable. Taste and adjust seasoning.

7. Toss and serve: Transfer roasted vegetables to a large bowl. Add a few spoonfuls of pesto and toss gently to coat.

   Start with less and add more to taste. Serve warm with lemon wedges and red pepper flakes if desired.

8. Optional protein or grain: Fold in warm cooked chickpeas or sliced vegan sausage. Serve over quinoa, farro, rice, or toss with cooked pasta for a heartier meal.

How to Store

• Refrigerate: Store the roasted veggies and pesto separately in airtight containers for up to 4 days.

  This keeps the veggies from getting soggy.

• Freeze: The pesto freezes well for up to 3 months. Portion it into ice cube trays, then transfer to a freezer bag. The roasted veggies are best fresh, but can be frozen if needed; texture will soften.
• Reheat: Warm veggies in a 375°F (190°C) oven for 8–10 minutes or in a skillet over medium heat.

  Stir in pesto after reheating to keep flavors bright.

Why This is Good for You

• Fiber-rich: Broccoli, cauliflower, peppers, and zucchini support digestion and help keep you full.
• Healthy fats: Olive oil and nuts in the pesto deliver heart-healthy monounsaturated fats.
• Antioxidants galore: Basil, parsley, and colorful vegetables provide vitamins A, C, and K plus plant compounds that support overall health.
• Plant-based protein: Nuts and optional chickpeas add protein without any animal products.

Pitfalls to Watch Out For

• Overcrowding the pan: If the vegetables are piled up, they’ll steam and turn soft instead of roasting. Use two pans if needed.
• Skipping the head start: Potatoes and cauliflower need extra time. Give them a 12–15 minute lead for even cooking.
• Watery pesto: Add oil slowly and stop when it’s thick and glossy.

  If it thins too much, blend in more basil or nuts.

• Under-seasoning: Salt the veggies before roasting and taste the pesto. Proper seasoning makes the dish pop.
• Adding pesto before reheating: Heat dulls fresh flavors. Reheat veggies first, then toss with pesto right before serving.

Recipe Variations

• Nut-free pesto: Use sunflower seeds or pumpkin seeds instead of nuts.
• Herb swap: Blend in cilantro, arugula, or kale with basil for a different twist.
• Spicy kick: Add a pinch of red pepper flakes to the pesto or sprinkle on the roasted veggies.
• Creamier finish: Stir a spoonful of tahini into the pesto for a silky texture.
• Winter version: Use Brussels sprouts, carrots, red onion, and sweet potatoes.

  Roast a bit longer until caramelized.

• Pasta night: Toss the roasted veggies and pesto with hot pasta and a splash of pasta water. Finish with lemon zest.
• Protein boost: Add crispy roasted chickpeas or sliced vegan sausage directly to the pan during the final 10 minutes.

FAQ

Can I use store-bought vegan pesto?

Yes. Choose a brand that’s dairy-free and check the ingredients for cheese.

You can still add a splash of lemon and nutritional yeast to brighten it.

What if I don’t have nutritional yeast?

You can skip it, but the pesto won’t be as cheesy. Add a little extra lemon zest and a pinch more salt, or try a spoonful of white miso for depth.

How do I make this oil-free?

Roast the vegetables on parchment with a splash of vegetable broth or aquafaba. For the pesto, blend basil with water, lemon juice, and nuts or seeds, then adjust salt and acidity.

Which vegetables roast the fastest?

Zucchini, peppers, onions, and tomatoes roast quickly.

Potatoes, carrots, and cauliflower need more time. That’s why a staggered roast works best.

Can I make the pesto ahead?

Absolutely. Store it in the fridge for up to 5 days with a thin layer of olive oil on top to prevent browning, or freeze in small portions.

What should I serve it with?

It’s great over quinoa, farro, or couscous.

For a cozy option, toss with pasta or serve alongside crusty bread and a green salad.

How do I keep the veggies crisp?

Use a hot oven, don’t overcrowd the pan, and avoid tossing with pesto until after roasting. Space between pieces helps browning.

Wrapping Up

This Vegan Pesto Veggie Sheet Pan Dinner is simple, flexible, and full of fresh flavor. It’s perfect for busy nights and easy to scale for meal prep or guests.

Keep the base the same, switch up the veggies with the seasons, and let the pesto bring it all together. With a few pantry staples and a single pan, you’ll have a colorful dinner that tastes as good as it looks.