Preheat oven to 450 degrees F. Line a large baking sheet with non-stick aluminum foil.
Place the bell pepper halves, cut side up, on the baking sheet. Place a basil leaf, a spoonful of pesto, a chunk of goat cheese, and 2 grape tomatoes inside of each bell pepper half.
Place the prepared bell peppers, squash, sweet potato, and onions, in a resalable plastic bag with the olive oil; shake until all the vegetables are well coated with the oil. Place the squash, sweet potato, and onion on the baking sheet, leaving a space between all ingredients. Sprinkle with salt and pepper to taste.
Roast the vegetables in the preheated oven approximately 30 minute or until tender and crispy brown at the edges. Remove from oven.
Serve with extra fresh basil leaves and a wedge of lemon.
Warm Roasted Vegetable Salad Recipe: https://whatscookingamerica.net/KarenCalanchini/RoastedVegetableSalad.htm