Roasted Vegetables with Pesto and Feta

Serves 4-6 as a side

Prep time: 15 mins | Cooking time: 30-40 mins

This light, flavourful vegetable dish makes an excellent lunch as a side or as a salad, and is great served hot or cold. You can leave the feta out and use our Parev, Kosher for Passover Pesto to make the recipe vegan and Pesach-friendly.

This is another of those recipes where you can add or take-away whichever vegetables you like!

If looking for a little bit of extra bite try topping with pine nuts and (if Kitniyot is not an issue because of your minhag or the time of year), pumpkin seeds.


  • 2 Red, Yellow or Orange Bell Peppers, chopped into large chunks
  • 2 Courgettes, sliced
  • 10-12 Mushrooms, halved
  • 1-2 onions, chopped into large pieces
  • 1 Aubergine, sliced or cubed
  • 10-12 cherry tomatoes
  • Olive Oil
  • Salt & Pepper
  • Feta
  • Homemade Pesto


  1. Preheat your oven to 200℃ (180℃ Fan/350℉)
  2. Place all vegetables into a baking dish and drizzle with olive oil, salt, pepper and any other seasonings of your choice.
  3. Place in the oven and roast for 20 minutes, then carefully turn the vegetables.
  4. Bake for 20-25 minutes more, until tender and beginning to brown or char at the edges.
  5. Remove from the oven, allow to cool slightly and then mix with pesto.
  6. Stir into pasta or gnocchi or allow to cool fully, if serving as salad.
  7. Crumble on feta cheese.

Serving suggestion: When Pesach is over, these roasted pesto veggies also make a superb topper for pasta or gnocchi!

Roasted veg and feta cheese salad with pesto dressing