Roasted vegetables with sun dried tomato pesto^

4 servings

Ingredients

Quantity Ingredient
Cooking Light 9-95
Carolyn Shaw 8-95
2 tablespoons Balsamic vinegar
1 tablespoon Olive oil
⅛ teaspoon Salt
dash Pepper
2 cups (1/2\") sliced red potato
2 cups (1/2\") sliced zucchini
1½ cup Halved mushrooms
1 pounds Eggplant cut diagonally into
Half inch slices
Vegetable cooking spray
3 tablespoons Sun dried tomato pesto
Basil sprigs, optional

Directions

Combine vinegar, oil, salt and pepper; 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 pan or shallow roasting pan coated with cooking spray. Bake at 475F.

10 minutes. turn vegetables over and bake an additional 10 minutes or until tener and lightly browned. Repeat with remaining vegetables.

Combine the vegetables and pesto; toss gently to coat. Garnish with basil sprigs, if desired. Makes 4 1 cup servings.

Note: Substirute sliced red onion and bell pepper for mushrooms and eggplant if desired.

Per serving: 147 cal., 4.7 g protein, 4½ g (28%) fat, 24.9 g carb., 3⅕ g fiber, 0 mg chol., 1⅘ mg iron, 173 mg sodium, 60 mg calcium.

Submitted By CAROLYN SHAW On 09-05-95

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