Roasted Vegetables with Sun-Dried Tomato Pesto
| Yield: | 4 Servings |
| Categories: | Vegetables |
| 2 | tb | Balsamic vinegar |
| 1 | tb | Olive oil |
| 1/8 | ts | Salt |
| 1 | ds | Pepper |
| 2 | c | Sliced red potato, (1/2-inch) (10 ounces) |
| 2 | c | Diagonally sliced zucchini, (1/2-inch) |
| 1 1/2 | c | Halved mushrooms |
| 1 | Eggplant, (1-pound) cut diagonally into 1/2-inch slices | |
| Vegetable cooking spray | ||
| 3 | tb | Sun-dried Tomato Pesto |
| Basil sprigs, (optional) |
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