Pesto Roasted Vegetables

Wash hands thoroughly with soap and running water before starting.
Heat oven to 425 F on the roast or bake setting. If your oven is convection, set it to 400 F.
Line a baking sheet with extra-wide foil or parchment paper. Using foil will help the vegetables caramelize more. If you prefer softer vegetables, use parchment paper.
After washing the vegetables, cut them into pieces of similar size for roasting. About 1-inch works well.
Note: No need to skin the eggplant.
(Cut the onion into quarters and slice.)
Place the cut veggies in a large bowl. Top with pesto and drizzle with oil. Sprinkle with salt and red pepper flakes.
Mix the vegetables until they are evenly coated with pesto.
our them onto a sheet pan and distribute evenly. If they are piled too high, use a second sheet pan. Place the veggie-filled sheet pan(s) on a center rack in the oven.
Roast for 30 minutes and check for doneness. If the veggies have not softened and browned enough, roast for another 10 minutes.
(They will probably need the extra time.)
Remove veggies from the oven and serve immediately. If serving as a side dish, pass grated Parmesan cheese to use as a topping.
You can also let them cool and store them in a container or zip bag for later use (meal prep).