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° 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. Garnish with basil sprigs, if desired.
- Note: Substitute sliced red onion and bell pepper for mushrooms and eggplant, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 141.58 Kcal (593 kJ) | ||
| Calories from fat | 45.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.05g | 8% | |
|---|---|---|---|
| Cholesterol | 0.11mg | 0% | |
| Sodium | 142.54mg | 6% | |
| Potassium | 700.14mg | 15% | |
| Total Carbs | 21.58g | 7% | |
| Sugars | 7.52g | 30% | |
| Dietary Fiber | 5.36g | 21% | |
| Protein | 3.73g | 7% | |
| Vitamin C | 13.2mg | 22% | |
| Iron | 1.2mg | 7% | |
| Calcium | 49.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 59.28 Kcal (248 kJ) | ||
| Calories from fat | 19.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.12g | 8% | |
|---|---|---|---|
| Cholesterol | 0.05mg | 0% | |
| Sodium | 59.69mg | 6% | |
| Potassium | 293.17mg | 15% | |
| Total Carbs | 9.04g | 7% | |
| Sugars | 3.15g | 30% | |
| Dietary Fiber | 2.25g | 21% | |
| Protein | 1.56g | 7% | |
| Vitamin C | 5.5mg | 22% | |
| Iron | 0.5mg | 7% | |
| Calcium | 20.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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