Roasted Vegetables With Sun-Dried Tomato Pesto Recipe

Name: Roasted Vegetables With Sun-Dried Tomato Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; Basil sprigs (optional)

Servings: persons

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
Basil sprigs (optional)

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 475u00b0 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.

173

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons balsamic vinegar, 1 tablespoon olive oil, 1/8 teaspoon salt, Dash of pepper, and more.

Yes, Roasted Vegetables With Sun-Dried Tomato Pesto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Vegetables With Sun-Dried Tomato Pesto

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