Side Pannel
Roasted Vegetables with Sun-Dried Tomato Pesto
Roasted Vegetables with Sun-Dried Tomato Pesto
- Recipe Submitted by ADMIN on 09/26/2007
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.
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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