Yield
4 servings (serving size: 1 cup)

How to Make It

Step 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.

Step 2

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

Step 3

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

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