Preheat your oven to 425°F (220°C).

Cut the Yukon gold potatoes into 1-inch cubes, and slice the yellow squash and zucchini into ½-inch rounds.

In a large mixing bowl, combine the cubed potatoes, sliced squash, zucchini, and drained black beans. Add in ¼ cup of pesto and toss until well-coated.

Line a sheet pan with parchment paper and transfer the vegetable mixture onto the pan, spreading it out evenly.

Roast the veggies for 20 minutes. Stir gently and return to the oven for another 15-20 minutes until fork-tender.

Consider topping your dish with sliced avocado and chopped green olives before serving.