Italian-Style Roasted Vegetables with Mozzarella and Pesto Recipe
A colorful tray of roasted vegetables with melted mozzarella and a spoonful of pesto is a dish that can be both a light lunch and a warm dinner. In Italy, such vegetables are often served as a side, but just add cheese and a piece of bread and you have a complete meal.
Italian-style roasted vegetables with mozzarella and pesto are the essence of Mediterranean cooking on a single tray – colorful, aromatic and full of umami flavor. The combination of eggplant, zucchini, pepper and tomatoes with stretchy cheese and herb pesto makes it feel as if the dish came straight from the oven of a small osteria. It’s a great way to turn simple vegetables into a complete, satisfying meal with very little effort.
Chef's tips
Cut the vegetables into similar-sized pieces so they roast evenly, and don’t arrange them in too thick a layer – otherwise they’ll start to steam instead of brown. You can lightly salt the eggplant and leave it for 10–15 minutes, then pat it dry to remove bitterness and excess moisture. Add the mozzarella only towards the end of baking, for the last few minutes, so it melts nicely but doesn’t dry out into a rubbery crust.
How to serve
Serve the vegetables straight from the oven, with an extra spoonful of pesto on top and a piece of crusty baguette or focaccia to mop up all the juices from the tray. To drink, choose a light red wine or chilled water with ice and lime slices if you’re having it as a warm weeknight dinner. This dish is perfect for watching a game or an evening with friends – everyone can help themselves straight from the tray.
Ingredients
- zucchini sliced into half-moons - 1 piece
- bell pepper sliced into strips - 1 piece
- eggplant diced - 1 piece
- cherry tomatoes whole or halved - 200 g
- onion sliced into thin wedges - 1 piece
- ball mozzarella drained, torn into pieces - 200 g
- basil pesto homemade or store-bought - 3 tablespoons
- olive oil for roasting the vegetables - 3 tablespoons
- dried oregano - 1 teaspoon
- salt to taste
- freshly ground black pepper to taste
Preparation
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper.
- Dice the eggplant, slice the zucchini into half-moons, cut the pepper into strips and the onion into thin wedges. Leave the tomatoes whole or cut them in half.
- In a large bowl, toss all the vegetables with the olive oil, dried oregano, salt and pepper. Make sure every piece is lightly coated in oil.
- Spread the vegetables on the tray in a single layer. Roast for 20–25 minutes, until they soften and are lightly browned around the edges. Halfway through, stir the vegetables with a spatula.
- Remove the tray from the oven and scatter the torn mozzarella over the top.
- Return to the oven for 5–7 minutes, until the cheese melts and starts to brown slightly.
- After taking the tray out of the oven, spoon small dollops of pesto over the top in several spots so it melts slightly from the heat of the vegetables.
- Serve immediately, preferably with bread or as a side to meat or fish.
Storage
Store leftover roasted vegetables in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave, then add fresh mozzarella and pesto just before serving. Portions without cheese and pesto can be frozen for up to 2–3 months; thaw in the fridge and reheat thoroughly before adding the toppings.
