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Roasted Vegetables with Sun-Dried Tomato Pesto

Yield 4 servings (serving size: 1 cup)

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
  • 3 tablespoons Sun-dried Tomato Pesto
  • Basil sprigs (optional)

Nutrition 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

How to Make It

  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 475° 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.