Recipe by Cooking Light September 1995


Recipe Summary

4 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

147 calories; calories from fat 28%; fat 4.5g; saturated fat 0.6g; mono fat 2.7g; poly fat 0.6g; protein 4.7g; carbohydrates 24.9g; fiber 3.2g; iron 1.8mg; sodium 173mg; calcium 60mg.