Roasted vegetables with sun dried tomato pesto^
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Cooking Light 9-95 | ||
| Carolyn Shaw 8-95 | ||
| 2 | tablespoons | Balsamic vinegar |
| 1 | tablespoon | Olive oil |
| ⅛ | teaspoon | Salt |
| dash | Pepper | |
| 2 | cups | (1/2\") sliced red potato |
| 2 | cups | (1/2\") sliced zucchini |
| 1½ | cup | Halved mushrooms |
| 1 | pounds | Eggplant cut diagonally into |
| Half inch slices | ||
| Vegetable cooking spray | ||
| 3 | tablespoons | Sun dried tomato pesto |
| Basil sprigs, optional | ||
Directions
Combine vinegar, oil, salt and pepper; stir well. Add potato, zucchini, mushrooms and eggplant; toss well to coat. Let stand 3 minutes. Arrange half of vegetables in a single layer on a jelly roll pan or shallow roasting pan coated with cooking spray. Bake at 475F.
10 minutes. turn vegetables over and bake an additional 10 minutes or until tener and lightly browned. Repeat with remaining vegetables.
Combine the vegetables and pesto; toss gently to coat. Garnish with basil sprigs, if desired. Makes 4 1 cup servings.
Note: Substirute sliced red onion and bell pepper for mushrooms and eggplant if desired.
Per serving: 147 cal., 4.7 g protein, 4½ g (28%) fat, 24.9 g carb., 3⅕ g fiber, 0 mg chol., 1⅘ mg iron, 173 mg sodium, 60 mg calcium.
Submitted By CAROLYN SHAW On 09-05-95