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MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Roasted Vegetables with Sun Dried Tomato Pesto
      Yield: 4 Servings
      2 tb Balsamic vinegar
      1 tb Olive oil
    1/8 ts Salt
        ds Pepper
      2 c  (1/2") sliced red potato
      2 c  (1/2") sliced zucchini
  1 1/2 c  Halved mushrooms
      1 lb Eggplant cut diagonally into
           .. 1/2" slices
           Vegetable cooking spray
      3 tb Sun dried tomato pesto
           Basil sprigs; optional
  Combine vinegar, oil, salt and pepper; 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 pan
  or shallow roasting pan coated with cooking spray.
  Bake at 475 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 pesto; toss gently to
  coat. Garnish with basil sprigs, if desired.
  Makes 4 1 cup servings.
  Note: Substitute sliced red onion and bell pepper
  for mushrooms and eggplant if desired.

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Content 1998
Last Modified Sunday, 30-Jul-2006 13:23:49 EDT