Preheat the oven to 425 F

Toss the chopped veggies in a large bowl with the olive oil and pesto. Layer them onto a parchment lined sheet pan, making sure they're not overcrowding the pan.

Season them with salt u0026 pepper, then drizzle them lightly with a little olive oil.

Bake for 30 minutes. Remove the pan from the oven, give the veggies a toss and bake for an additional 15 minutes. I like to broil them for 2 minutes at the end for an extra crisp.

Garnish with freshly chopped basil and enjoy!