Recipe - Roasted Vegetables With Sun-Dried Tomato Pesto

2 tablespoon Balsamic vinegar
1 tablespoon Olive oil
1/8 teaspoon Salt
1 ds Pepper
2 cup Sliced red potato,
(1/2inch) (10 ounces)
2 cup Diagonally cut or sliced up zucchini,
(1/2inch)
1 One half cup Halved mushrooms
1 Eggplant, (1pound) cut
diagonally into 1/2inch
slices
Vegetable cooking spray
3 tablespoon Sundried 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 jellyroll 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 Sundried 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 cut or sliced up red onion and bell pepper for mushrooms and
eggplant, if desired.

Recipe by: Cooking Light, Sept. 1995, page 104

Posted to MCRecipe Digest V1 #408 by igor@digex.net on Jan 28, 1997.