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Roasted Vegetables With Sun-Dried Tomato Pesto

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 tablespoons 30ml Balsamic vinegar

    2. 1 tablespoon 15ml Olive oil

    3. 1/8 teaspoon 0.6ml Salt

    4. 1 Pepper

    5. 2 cups 474ml Sliced red potato - (1/2-inch) (10 ounces)

    6. 2 cups 474ml Diagonally sliced zucchini - (1/2-inch)

    7. 1 1/2 cups 355ml Halved mushrooms

    8. 1 Eggplant - (1-pound) Cut diagonally into 1/2-inch slices Vegetable cooking spray

    9. 3 tablespoons 45ml Sun-dried tomato pesto Basil sprigs -

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions 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 475for 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). Serving Ideas : Garnish with basil sprigs, if desired.

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