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

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  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.