Roasted Vegetables with Sun-Dried Tomato Pesto

Cooking Light
4 servings (serving size: 1 cup)


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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)


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.

Combine the vegetables and Sun-dried Tomato Pesto in a large bowl, and toss gently to coat. Garnish with basil sprigs, if desired.

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

Created date

September 1995

Nutritional Information

Calories 147
Caloriesfromfat 28 %
Fat 4.5 g
Satfat 0.6 g
Monofat 2.7 g
Polyfat 0.6 g
Protein 4.7 g
Carbohydrate 24.9 g
Fiber 3.2 g
Cholesterol 0.0 mg
Iron 1.8 mg
Sodium 173 mg
Calcium 60 mg