Easy Pesto Vegetable Sauté

You may have tried the simple sauté for vegetables (and if you haven’t, you should), and wonder why am I sharing another one. Well, I found an even easier way to make vegetables taste good! Thanks to a friendly co-worker for sharing her kitchen tip with me: store-bought pesto!

Utilize this vegetable recipe to pair with various healthy foods and to create all kinds of flavorful meals. You can make it a meatless meal by serving them over pasta packed with plant-based protein. I’m a big fan of the protein plus pasta put out by Barilla. The pesto shown is what I had in the refrigerator at the time. Feel free to sub with any flavor of store-bought pesto. If you’re a big diva in the kitchen, you can make homemade pesto. Not happening here.


There is no magic combination of vegetables to use in this recipe. I cleaned out the refrigerator and had a zucchini, onion, bell pepper, and cherry tomatoes hanging out. Slice up whichever vegetables crank your engine. Cut them up and then add in a generous amount of pesto. How much? Don’t know. Depends on how many vegetables you have. As long as your veggies are “well covered” in pesto, you are good to go.


Heat a pan to medium heat, and spray it with non-stick spray. Add your vegetables and cook till tender. If you feel the vegetables need some moisture, avoid oil or more spray, use white wine vinegar, cooking wine, or just plain water. It will help soften the vegetables and keep them from sticking.


As mentioned, you can pair these with an endless number of things. I paired it with the protein noodles and chicken. I’m pregnant and hungry, don’t judge me. The plate below rates right - protein from the chicken (bonus with the noodles), a whole grain carb with the noodles, plenty of vegetables, and a healthy fat found in the pesto.

Rebecca Turner