Creamy Mixed Vegetable and Pesto Bake
If you’re craving a wholesome, comforting dish that’s packed with vibrant vegetables and rich flavors, this Creamy Mixed Vegetable and Pesto Bake is the perfect recipe for you. It combines tender roasted vegetables, a luscious creamy sauce, and the aromatic punch of pesto, all baked to golden, bubbling perfection. Whether you’re serving it as a hearty vegetarian main course or as a flavorful side dish, it’s guaranteed to please a crowd.
Why You’ll Love This Recipe
- Full of Flavor: The pesto infuses every bite with herby, garlicky goodness.
- Creamy and Comforting: The sauce binds the vegetables together in a rich, satisfying way.
- Customizable: Use whatever vegetables you have on hand.
- Easy to Prepare: Minimal hands-on time, and the oven does the rest.
- Great for Leftovers: It reheats beautifully for next-day lunches or dinners.
Ingredients
- 2 cups broccoli florets
- 1 cup cauliflower florets
- 1 cup carrots, sliced
- 1 cup zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 small red onion, sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup heavy cream (or plant-based cream for a vegan option)
- ⅓ cup basil pesto (store-bought or homemade)
- ½ cup grated mozzarella cheese
- ¼ cup grated Parmesan cheese (optional)
- Fresh basil for garnish
Instructions
- Preheat the Oven:
Set your oven to 400°F (200°C). Lightly grease a large baking dish. - Prepare the Vegetables:
In a large bowl, toss the broccoli, cauliflower, carrots, zucchini, tomatoes, and red onion with olive oil, salt, and pepper. Spread them evenly in the baking dish. - Make the Creamy Pesto Sauce:
In a separate bowl, whisk together the heavy cream and pesto until well combined. - Assemble the Bake:
Pour the creamy pesto sauce over the vegetables, stirring gently to coat them evenly. Sprinkle mozzarella and Parmesan cheese on top. - Bake:
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly. - Garnish and Serve:
Let it cool slightly, garnish with fresh basil, and serve warm.
Tips for Success
- Roast the veggies slightly beforehand if you prefer them extra tender.
- Use homemade pesto for an even fresher, more vibrant flavor.
- Add some protein like cooked chickpeas, tofu, or shredded chicken to make it a full meal.
- Top with breadcrumbs before baking for a crunchy finish.
Variations to Try
- Spicy Twist: Add a pinch of red pepper flakes to the cream sauce.
- Cheesy Upgrade: Stir in a handful of cheddar or Gruyère for extra richness.
- Seasonal Vegetables: Swap in whatever’s fresh — think asparagus, mushrooms, spinach, or butternut squash.
This Creamy Mixed Vegetable and Pesto Bake is the ultimate comfort food, bridging the gap between indulgent and nourishing. It’s colorful, flavorful, and adaptable — the kind of dish you’ll find yourself coming back to again and again. Plus, it’s a fantastic way to get your daily dose of veggies while still enjoying every delicious, creamy bite.
Recipes you may like
