• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Roasted Vegetables with Sun-Dried Tomato Pesto

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 2 tb Balsamic vinegar
  • 1 tb Olive oil
  • 1/8 ts Salt
  • 1 ds Pepper
  • 2 c Sliced red potato,
  • -(1/2-inch) (10 ounces)
  • 2 c Diagonally sliced zucchini,
  • -(1/2-inch)
  • 1 1/2 c Halved mushrooms
  • 1 Eggplant, (1-pound) cut
  • -diagonally into 1/2-inch
  • -slices
  • Vegetable cooking spray
  • 3 tb 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.

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