This quick and easy recipe for roasted vegetables with pesto is a healthy side dish that can be made with fresh summer squash or winter root vegetables–it gets a flavorful boost from the tangy pesto!
2 yellow summer squash, sliced into rounds
2 zucchini, sliced into rounds
1-2 tablespoons extra-virgin olive oil
salt and pepper, to taste
¼-1/2 cup Root + Revel Arugula Pesto
Optional: parmesan cheese for garnish