Try this Roasted Vegetables with Sun-Dried Tomato Pesto recipe, or contribute your own.

Still searching for what to cook ?

Name: Roasted Vegetables with Sun-Dried Tomato Pesto
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 c Diagonally sliced zucchini,; 2 tb Balsamic vinegar; 1/8 ts Salt; 1 ds Pepper; 1 1/2 c Halved mushrooms; Vegetable cooking spray; 2 c Sliced red potato,; 1 tb olive oil; 1 Eggplant, (1-pound) cut; 3 tb Sun-dried Tomato Pesto; Basil sprigs, (optional)

Find the most delicious recipes here

INGREDIENTS

2 c Diagonally sliced zucchini,
2 tb Balsamic vinegar
1/8 ts Salt
1 ds Pepper
1 1/2 c Halved mushrooms
Vegetable cooking spray
2 c Sliced red potato,
1 tb olive oil
1 Eggplant, (1-pound) cut
3 tb Sun-dried Tomato Pesto
Basil sprigs, (optional)

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 475 degrees 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. Yield: 4 servings (serving size: 1 cup). Per serving: 150 Calories; 9g Fat (51% calories from fat); 5g Protein; 15g Carbohydrate; 3mg Cholesterol; 151mg Sodium Serving Ideas : Garnish with basil sprigs, if desired. NOTES : Substitute sliced red onion and bell pepper for mushrooms and eggplant, if desired. Recipe by: Cooking Light, Sept. 1995, page 104 Posted to MC-Recipe Digest V1 #408 by igor@digex.net on Jan 28, 1997.

NOTES

Alert editor

Roasted Vegetables with Sun-Dried Tomato Pesto

2 c Diagonally sliced zucchini,
2 tb Balsamic vinegar
1/8 ts Salt
1 ds Pepper
1 1/2 c Halved mushrooms
 Vegetable cooking spray
2 c Sliced red potato,
1 tb olive oil
1 Eggplant, (1-pound) cut
3 tb 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 degrees 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. Yield: 4 servings (serving size: 1 cup).    Per serving: 150 Calories; 9g Fat (51% calories from fat); 5g Protein; 15g  Carbohydrate; 3mg Cholesterol; 151mg Sodium    Serving Ideas : Garnish with basil sprigs, if desired.    NOTES : Substitute sliced red onion and bell pepper for mushrooms and  eggplant, if desired.    Recipe by: Cooking Light, Sept. 1995, page 104    Posted to MC-Recipe Digest V1 #408 by igor@digex.net on Jan 28, 1997.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (5g)
Recipe Makes: 4 Servings

Calories: 13
Calories from Fat: 9 (69%)

Amt Per Serving		% DV

	Total Fat 1g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.7g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 1.2mg		0 %
Potassium 7.2mg		0 %
Total Carbohydrate 0.9g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.8g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 13

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe