Pesto roasted rainbow vegetables

1 sweet potato, cubed very small
1/2 head each of broccoli and cauliflower, cut into small florets
1/4 head of purple cabbage, cut up into small pieces
Handful of cherry tomatoes
Large handful of green beans
1/2 cup pesto (homemade or storebought
Extra virgin oil
Preheat oven to 400°F
Mix pesto with enough oil so that it spreads easily.
On 1 baking sheet, spread out sweet potatoes, cauliflower and broccoli. Coat these vegetables with 1/2 pesto mixture.
Place in the oven for a total of about 45 minutes (sweet potatoes should be soft). On the other baking sheet, spread green beans, tomatoes and purple cabbage. Coat with remaining pesto. Place in the oven for about 20 minutes.
Serve all vegetables mixed together. You can also serve topped over rice, quinoa or pasta.
Garnish with @shneidersusa french fried onions if desired .

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