Roasted Vegetables With Sun-Dried Tomato Pesto

Recipe Ingredients

2 tablespoons	30ml	Balsamic vinegar
1 tablespoon	15ml	Olive oil
1/8 teaspoon	0.6ml	Salt
1		Pepper
2 cups	474ml	Sliced red potato - (1/2-inch)
		(10 ounces)
2 cups	474ml	Diagonally sliced zucchini - (1/2-inch)
1 1/2 cups	355ml	Halved mushrooms
1		Eggplant - (1-pound)
		Cut diagonally into 1/2-inch slices
		Vegetable cooking spray
3 tablespoons	45ml	Sun-dried tomato pesto
		Basil sprigs - (optional)

Recipe Instructions

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 475for 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).

Serving Ideas : Garnish with basil sprigs, if desired.

Source:
Cooking Light, Sept. 1995, page 104

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