Cooking Index - Cooking Recipes & IdeasRoasted Vegetables With Sun-Dried Tomato Pesto Recipe - Cooking Index

Roasted Vegetables With Sun-Dried Tomato Pesto

Cuisine: Canadian
Type: Cheese, Eggs, Vegetables
Serves: 4 people

Recipe Ingredients

2 tablespoons 30mlBalsamic vinegar
1 tablespoon 15mlOlive oil
1/8 teaspoon 0.6mlSalt
1   Pepper
2 cups 474mlSliced red potato - (1/2-inch)
  (10 ounces)
2 cups 474mlDiagonally sliced zucchini - (1/2-inch)
1 1/2 cups 355mlHalved mushrooms
1   Eggplant - (1-pound)
  Cut diagonally into 1/2-inch slices
  Vegetable cooking spray
3 tablespoons 45mlSun-dried tomato pesto
  Basil sprigs - (optional)

Recipe Instructions

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 475for 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. Yield: 4 servings (serving size: 1 cup).

Serving Ideas : Garnish with basil sprigs, if desired.

Source:
Cooking Light, Sept. 1995, page 104

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