Oven-roasted veggies

8 servings

Ingredients

Quantity Ingredient
4 mediums Tomatoes, sliced very thin
4 mediums Zucchini, sliced very thin
4 mediums Red onions, sliced very thin
2 mediums Eggplant, sliced very thin
4 tablespoons Broccoli pesto
4 cups Chopped briccoli florets
1 cup Chicken broth
4 cloves Garlic, peeled
1 cup Tightly packed fresh
4 tablespoons Finely minced garlic
Freshly ground pepper
4 tablespoons Chopped fresh thyme
1 cup Chopped fresh parsley
1 each Olive or canola oil basil leaves
¼ cup Lightly toasted almonds
¼ cup Grated parmesan
⅛ teaspoon Salt

Directions

BROCCOLI PESTO INGREDIENTS

Preheat the oven to 400. On two baking sheets, arrange the vegetables in rows. In a mixing bowl, combine the pesto, garlic, and pepper to taste. Dab the mixture onto the vegetables, so each has a hint of pesto. Sprinkle with the thyme and parsley, and lightly spray with oil. Bake for 35-40 minutes, then place under the broiler until slightly charred. Serve immediately.

Per serving: 35 calories, 7g carb., 2g protein, 0mg chol., 1g/11% fat.

PESTO:

In a large pot, steam the broccoli over the broth for 5 minutes, until tender. To the remaining liquid, add broth to measure 6 tablespoons.

With the food processor motor running, drop the garlic into the work bowl, process until garlic is minced. Scrape down the sides Add the basil and almonds and process until finely chopped. Add 2 tablespoons of the cooking liquid and process until smooth. Add the broccoli, parmesan, salt, and remaining cooking liquid. Process until very smooth, scraping the sides frequently. Store in a covered container in the fridge until ready to use. Makes 2¼ cups.

Per tablespoon: 13 calories, 1g carb., 1g protein, .5mg chol., .8g/45%.

Source: Great Good Food: Julee Russo Posted by Carolyn Shaw Submitted By CAROLYN SHAW On 09-29-94

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