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Рецепт Roasted Vegetables With Sun Dried Tomato Pesto

by Global Cookbook

Ингредиенты

2 tsp balsamic vinegar 1 tsp extra virgin olive oil 1/8 tsp salt 1 dsh pepper 2 c. sliced red potato (about 10 ounce) (1/2 inch) 2 c. diagonally sliced zucchini (i/2 inch)

1 1/2 c. halved mushrooms 1 x eggplant (1 lb) cut     diagonally into 1/2 inch slices     veggie cooking spray 3 tsp sun-dry tomato pesto     basil sprigs

Инструкции

1. Combine first 4 Ingredients In a large bowl; Stir well. Add in potato, zucchini, mushrooms and eggplant; Toss well to coat. Let stand 3 min. Arrange half of vegetables in a single layer on a jelly roll or possibly shallow roasting pan coated with cooking spray. bake at 475 for 10 min. Turn veggies over, and bake an additional 10 min or possibly till tender and lightly browned. Repeat with remaining veggies.
2. Combine Veggies And Sun Dry Tomato Pest In A Large Bowl, And Toss Gently To Coat, Garnish With Basilsprigs.
3. Yield 4 ServingsSize 1 CupNote Substitute Sliced Red Onion And Bell Pepper For Mushroom And Eggplant If you like.
4. NOTES :Combine first 4 Ingredients In a large bowl; Stir well. Add in potato, zucchini, mushrooms and eggplant; Toss well to coat. Let stand 3 min. Arrange half of vegetables in a single layer on a jelly roll or possibly shallow roasting pan coated with cooking spray. bake at 475 for 10 min. Turn veggies over, and bake an additional 10 min or possibly till tender and lightly browned. Repeat with remaining veggies.
5. Combine Veggies An Dsun Dry Tomato Pest In A Large Bowl, And Toss Gently To Coat, Garnish With Basilsprigs.
6. Yield 4 ServingsSize 1 CupNote Substitute Sliced Red Onion And Bell Pepper For Mushroom And Eggplant If you like.

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