Description
A delicious roasted vegetable medley featuring Yukon gold potatoes, zucchini, yellow squash, and black beans, generously tossed with pesto and served with avocado and green olives.
Ingredients
Scale
- 1 1/2 pounds Yukon gold potatoes
- 1 large yellow squash
- 1 large zucchini
- 2 (15-ounce) cans black beans (drained and rinsed)
- 1/4 cup pesto (plus more for garnishing)
- to taste salt
- to taste pepper
- to taste red pepper flakes
- 1 medium avocado (for serving; optional)
- 1/2 cup roughly chopped green olives (for serving; optional)
Instructions
- Preheat the oven to 425 degrees F. Cut the potatoes into 1-inch cubes. Slice the zucchini and yellow squash into roughly 1/2-inch rounds.
- Toss the potatoes, squash, drained and rinsed black beans, and 1/4 cup pesto in a large bowl. Transfer to a parchment paper-lined full sheet pan (paper is optional, it makes cleanup easier). Spread into an even layer. The black beans will overlap other ingredients, that’s okay.
- Roast at 425F for 20 minutes, then remove from the oven and stir. Continue roasting an additional 15-20 minutes, or until the potatoes are tender.
- Serve topped with sliced avocado and roughly chopped olives, if desired. Enjoy!
Notes
- Note #1: Additional pesto can be drizzled on top for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg