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  • Roasted Vegetables With Sun Dried Tomato Pesto

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    Roasted Vegetables With Sun Dried Tomato Pesto
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 tsp balsamic vinegar
    • 1 tsp extra virgin olive oil
    • 1/8 tsp salt
    • 1 dsh pepper
    • 2 c. sliced red potato (about 10 ounce) (1/2 inch)
    • 2 c. diagonally sliced zucchini (i/2 inch)
    • 1 1/2 c. halved mushrooms
    • 1 x eggplant (1 lb) cut
    •     diagonally into 1/2 inch slices
    •     veggie cooking spray
    • 3 tsp sun-dry tomato pesto
    •     basil sprigs

    Directions

    1. Combine first 4 Ingredients In a large bowl; Stir well. Add in potato, zucchini, mushrooms and eggplant; Toss well to coat. Let stand 3 min. Arrange half of vegetables in a single layer on a jelly roll or possibly shallow roasting pan coated with cooking spray. bake at 475 for 10 min. Turn veggies over, and bake an additional 10 min or possibly till tender and lightly browned. Repeat with remaining veggies.
    2. Combine Veggies And Sun Dry Tomato Pest In A Large Bowl, And Toss Gently To Coat, Garnish With Basilsprigs.
    3. Yield 4 ServingsSize 1 CupNote Substitute Sliced Red Onion And Bell Pepper For Mushroom And Eggplant If you like.
    4. NOTES :Combine first 4 Ingredients In a large bowl; Stir well. Add in potato, zucchini, mushrooms and eggplant; Toss well to coat. Let stand 3 min. Arrange half of vegetables in a single layer on a jelly roll or possibly shallow roasting pan coated with cooking spray. bake at 475 for 10 min. Turn veggies over, and bake an additional 10 min or possibly till tender and lightly browned. Repeat with remaining veggies.
    5. Combine Veggies An Dsun Dry Tomato Pest In A Large Bowl, And Toss Gently To Coat, Garnish With Basilsprigs.
    6. Yield 4 ServingsSize 1 CupNote Substitute Sliced Red Onion And Bell Pepper For Mushroom And Eggplant If you like.

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