Roasted Vegetables with Sun-Dried Tomato Pesto

Name: Roasted Vegetables with Sun-Dried Tomato Pesto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps balsamic vinegar; 454 grams eggplant, cut diagonally into 1/2-inch slices; 355 milliliters halved mushrooms; 1 Tbsp olive oil; 1 Dash pepper; 473 milliliters (1/2-inch) sliced red potato (about 10 ounces); 0 teaspoons salt; 3 Tbsps Sun-dried Tomato Pesto; 473 milliliters (1/2-inch) diagonally sliced zucchini

Need a gluten free, whole 30, and vegan side dish? Roasted Vegetables with Sun-Dried Tomato Pesto could be a tremendous recipe to try. One portion of this dish contains approximately 4g of protein, 5g of fat, and a total of 129 calories. This recipe serves 4. This recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up sun-dried tomato pesto, potato, mushrooms, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Combine first 4 ingredients in a large bowl; stir well.

Equipment you will use

Bowl

Add potato, zucchini, mushrooms, and eggplant; toss well to coat.

Ingredients you will need

Mushrooms

Eggplant

Zucchini

Potato

Let stand 3 minutes. Arrange half of vegetables in a single layer on a jelly-roll or shallow roasting pan coated with cooking spray.

Ingredients you will need

Cooking Spray

Vegetable

Jelly

Roll

Equipment you will use

Roasting Pan

Bake at 475 for 10 minutes. Turn vegetables over, and bake an additional 10 minutes or until tender and lightly browned. Repeat with remaining vegetables.

Ingredients you will need

Vegetable

Equipment you will use

Oven