Roasted Vegetable Medley with Pesto Plant-Based Whole 30 Freezer Meal Recipe

My fellow food-loving parents and friends, I’m here to share a recipe that’s bound to become a family favorite: our Roasted Vegetable Medley (with Pesto). Our recipe is an upgrade to a traditional favorite, marrying the earthiness of sweet potatoes and carrots with the aromatics of yellow onion and sweetness of red bell pepper and zucchini, and sealing the deal with a kiss of pesto. It’s truly wow-worthy on its own, but add in the reason we created it in the first place and you’ll understand why we love it so much.

Life is busy, y’all, which means we often have to sacrifice wholesome, delicious dinners for the sake of staying sane. With this recipe (and the others on our blog) you can take back the dinner reigns without sacrificing elsewhere. It is one of our make-ahead freezer meal gems, which means it’s prepped in advance just waiting to rescue you on the days when your schedule is just too full. It’s also entirely plant-based and Whole 30, which means it keeps you on track with your health goals and confident that you’re feeding your family well. 

Join me as we explore the art of crafting our plant-based, Whole 30 Roasted Vegetable Medley (with Pesto). The taste, the convenience, it is not something you will want to miss. You won’t regret it!

Why You’ll Love This Roasted Vegetable Medley Recipe

• Antioxidant Powerhouse: Between the vegetables and the herbs of the pesto, this meal is rich in antioxidants and a great component of a healthy lifestyle.
• Convenient: This meal is quick and easy to prepare, has minimal clean-up, and saves time so you can spend it doing what you love most.
• Colorful Plate: The vibrant colors of the vegetables and the brightness of the pesto sauce make for an appealing meal.
• Kid-Approved: Vegetables that taste good, your kids will love this blend!

Roasted Vegetable Medley with Pesto Plant-Based Whole 30 Freezer Meal Recipe

This recipe is an upgrade to a traditional favorite, marrying the earthiness of sweet potatoes and carrots with the aromatics of yellow onion and sweetness of red bell pepper and zucchini, and sealing the deal with a kiss of pesto.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 32 minutes mins

Course Main Course, Side Dish

Cuisine American

Servings 4

Equipment

• 1 gallon freezer bag
• Parchment Paper
• 1 Deep baking pan

Ingredients

  

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• 2 Sweet potatoes cubed
• 4 Carrots sliced to 1 inch
• 2 Red bell peppers chopped
• 2 Zucchini chopped
• 2 Yellow onions sliced
• 4 tsp Garlic powder
• 4 tsp Salt
• 2 tsp Black pepper
• 6 tbsp Olive oil

Day of Cooking:

• 1/2 cup Pesto (Whole 30 approved)

Optional Homemade Pesto:

• 1 cup Fresh basil
• 1/3 cup Extra Virgin olive oil
• 1/2 cup Cashews raw and unsalted
• 1 1/2 tbsp Nutritional yeast
• 1 Garlic clove
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

 

Prep/Freezer Directions:

• Prepare a gallon freezer bag, labeling according to your preferred method.
• Add all ingredients, except the Day of Cooking ingredients, to the freezer bag, then shake the bag to coat.
• Seal the bag, removing as much air as possible, and freeze for up to three months.

Sheet Pan | Cooking Directions

• Preheat oven to 400°F.
• Cover with parchment paper a large baking pan with a lip. Dump freezer bag contents onto baking pan. 
• Cook in a preheated oven for 20 minutes.
• Stir, then cook for an additional 15-20 minutes.
• Cool for 10 minutes, then stir in ½ cup fresh pesto
• Serve and enjoy!

Keyword easy freezer meals for new moms, Plant Based Freezer Meal, Plant Based Sheet Pan Recipe, Plant Based Whole 30 Freezer Meal, Roasted Vegetable medley with Pesto, Sweet Potato Freezer Meal

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Equipment Needed to make Plant-Based Roasted Vegetables

• 1 gallon freezer bag
• Parchment Paper
• 1 Deep baking pan

Ingredients for your Roasted Vegetable Medley with Pesto Plant-Based recipe

• 2 Sweet potatoes, cubed
• 4 Carrots, sliced to 1 inch
• 2 Red bell peppers, chopped
• 2 Zucchini, chopped
• 2 Yellow onions, sliced
• 4 tsp Garlic powder
• 4 tsp Salt
• 2 tsp Black pepper
• 6 tbsp Olive oil
• Day of Cooking:
• 1/2 cup Pesto (Whole 30 approved)
• Optional Homemade Pesto:
• 1 cup Fresh basil
• 1/3 cup Extra Virgin olive oil
• 1/2 cup Cashews, raw and unsalted
• 1 1/2 tbsp Nutritional yeast
• 1 Garlic clove
• 1 tsp Salt
• 1/2 tsp Black pepper

How To Make A Roasted Vegetable Medley with Pesto Plant-Based Whole 30 Freezer Meal

Prep/Freezer Directions:

1. Prepare a gallon freezer bag, labeling according to your preferred method.
2. Add all ingredients, except the Day of Cooking ingredients, to the freezer bag, then shake the bag to coat.
3. Seal the bag, removing as much air as possible, and freeze for up to three months.

Sheet Pan | Cooking Directions

1. Preheat oven to 400°F.
2. Cover with parchment paper a large baking pan with a lip. Dump freezer bag contents onto baking pan. 
3. Cook in a preheated oven for 20 minutes.
4. Stir, then cook for an additional 15-20 minutes.
5. Cool for 10 minutes, then stir in ½ cup fresh pesto
6. Serve and enjoy!

What to Pair with your Whole 30 Vegetable Medley

Sides:

• Crispy Baked Potato Wedges
• Sautéed Garlic Spinach
• Cauliflower Rice

Desserts:

• Coconut Mango Chia Pudding
• Baked Cinnamon Apples
• Chocolate Avocado Mousse

Mocktails:

• Cucumber Mint Cooler
• Pineapple Ginger Mocktail
• Watermelon Peach Mocktail

Popular Substitutions and Additions

Substitutions:

• Vegetables: Make it all root vegetables by replacing the zucchini and peppers with parsnips and beets, or go the Mediterranean route by substituting the zucchini and red peppers with eggplant and cherry tomatoes.

Additions:

• Lemon Zest: In lieu of pesto, add the zest of one lemon before roasting.
• Homemade Pesto: If you’d prefer to make your own, use the homemade pesto recipe included in our recipe or try a walnut pesto.

How To Reheat & Store Roasted Vegetable Medley with Pesto Plant-Based Whole 30 Freezer Meal

Best Way To Store Leftover Freezer Meal Roasted Vegetables?

If you manage to have leftovers of this delicious medley, it would be best to allow the leftovers to cool to room temperature before storing. This will help prevent moisture buildup in the container during storing. Once cooled, store in an airtight container in the fridge.

How Long Will Quick Roasted Vegetable Medley with Pesto Last In the Fridge?

When you have properly allowed your leftovers to cool to room temperature, and used the proper storage containers, your leftovers will remain fresh in the fridge for three to five days. Before reheating, always check for spoilage.

Can I Freeze Easy Roasted Vegetable Medley?

Our preferred method is freezing before cooking, because the flavor and texture is optimal that way. If you freeze leftovers, just beware those two elements won’t be the same the second round.

To prepare this recipe as a raw freezer meal, take a gallon freezer bag, and label it with recipe and cooking directions. Then, add all ingredients, except the day of ingredients, into the gallon freezer bag. Shake the bag to evenly coat all the ingredients together. Then remove excess air, seal, and store for up to three months.

How To Reheat Vegan Roasted Vegetables with Pesto?

When you are ready to reheat your leftover Vegetable Medley, you will find best success using a skillet on a the stovetop. Add a splash of broth or water to prevent sticking. Give the skillet a stir occasionally to ensure even heating throughout the dish.

Another way to reheat your leftovers would be in the microwave. Use a safe plate, and reheat in short bursts of 30-60 seconds, stirring between each interval, until the dish is heated throughout.

Make-Ahead Vegetable Medley Freezer Meal FAQs

Other Plant-Based Recipes You’ll Love

• Hearty Vegetable Stew Plant-Based Whole 30 Freezer Meal 
• Spicy Sweet Potato and Broccoli Plant-Based Whole 30 Freezer Meal 
• Mediterranean Stuffed Acorn Squash Plant Based Whole 30 Freezer Meal 
• Spicy Cauliflower and Potato Curry Plant-Based Whole 30 Freezer Meal 
• Moroccan Tagine Plant-Based Whole 30 Freezer Meal

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Don’t forget to come back and let me know how your Roasted Vegetable Medley with Pesto Plant Based Recipe turned out!