Roasted vegetables with sun-dried tomato pesto

4 Servings

Ingredients

Quantity Ingredient
2 tablespoons Balsamic vinegar
1 tablespoon Olive oil
⅛ teaspoon Salt
1 dash Pepper
2 cups Sliced red potato, (1/2-inch) (10 ounces)
2 cups Diagonally sliced zucchini, (1/2-inch)
1½ cup Halved mushrooms
1 Eggplant, (1-pound) cut diagonally into 1/2-inch slices
Vegetable cooking spray
3 tablespoons Sun-dried Tomato Pesto
Basil sprigs, (optional)

Directions

Combine first 4 ingredients in a large bowl; 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 or shallow roasting pan coated with cooking spray. Bake at 475 degrees for 10 minutes.

Turn vegetables over, and bake an additional 10 minutes or until tender and lightly browned. Repeat with remaining vegetables.

Combine the vegetables and Sun-dried Tomato Pesto in a large bowl, and toss gently to coat. Yield: 4 servings (serving size: 1 cup).

Per serving: 150 Calories; 9g Fat (51% calories from fat); 5g Protein; 15g Carbohydrate; 3mg Cholesterol; 151mg Sodium Serving Ideas : Garnish with basil sprigs, if desired.

NOTES : Substitute sliced red onion and bell pepper for mushrooms and eggplant, if desired.

Recipe by: Cooking Light, Sept. 1995, page 104 Posted to MC-Recipe Digest V1 #408 by igor@... on Jan 28, 1997.

Related recipes