Yellow Onion Eggplant Bell Peppers Zucchini Yellow Squash
Prep all the vegetables. I used a combination of different cuts for visual appeal, but you can do whatever size and shape that you like.
Pat the vegetables dry with a paper towel if they are moist, then place them in a large bowl.
Toss with the pesto sauce until the veggies are evenly coated. Use additional pesto as needed.
Arrange the pesto-rubbed vegetables in a single-layer on a parchment-lined baking sheet. Sprinkle them lightly with black pepper.
Roast uncovered in the preheated 425˚F oven for about 20 minutes, or until the vegetables are tender when pierced with a knife.