Preheat the oven to 450°F. Line a large baking sheet with parchment paper.
If your potatoes vary in size, cut the larger ones in half so all pieces/whole potatoes are roughly the same size. Toss with the olive oil and sprinkle with coarse salt. Roast for 20-25 minutes on the middle rack, tossing half way through. Bake until fork tender.
While the potatoes roast, toss all of the ingredients for the bruschetta together in a medium sized bowl.
Once the potatoes are roasted, toss them with the pesto. Place them on a serving platter and top with the bruschetta. Add additional pesto, grated vegan parmesan or chili flakes if desired. Best if served straight away.