Roasted Vegetables with Sun-Dried Tomato Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 tablespoons balsamic vinegar |
1 tablespoon olive oil |
1/8 teaspoon salt |
dash of pepper |
2 cups (1/2-inch) sliced red potato (about 10 ounces) |
2 cups (1/2-inch) diagonally sliced zucchini |
1 1/2 cups halved mushrooms |
1 (1-pound) eggplant, cut diagonally into 1/2-inch slices |
vegetable cooking spray |
3 tablespoons sun-dried tomato pesto |
basil sprigs (optional) |
Directions:
1. 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.
2. Combine the vegetables and Sun-dried Tomato Pesto in a large bowl, and toss gently to coat. Garnish with basil sprigs, if desired.
3. Note: Substitute sliced red onion and bell pepper for mushrooms and eggplant, if desired.
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