PREHEAT oven to 400° F.
PEEL vegetables and cut into 3/4” chunks. Toss with olive oil, salt and pepper, and place on cookie sheet.
ROAST in oven for approximately 15-20 minutes, until vegetables are soft, tossing occasionally to ensure browning. Transfer to a mixing bowl.
MAKE the vinaigrette. Whisk pesto, red wine vinegar, shallot, and 1 tablespoon olive oil together; combine with roasted vegetables.
SEASON with salt and pepper to taste, and top with parmesan.
