Roasted Vegetables with Sun Dried Tomato Pesto
Cooking Light, Five Star Recipes
Roasted Vegetables with Sun Dried Tomato Pesto
Cooking Light, Five Star Recipes
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3 tablespoons sun dried tomato Pesto 2 tablespoons balsamic vinegar 1 tablespoon olive oil 1/8 teaspoon salt dash of pepper 2 cups (1/2 inch thick) sliced red potato (about 10 ounces) 2 cups (1/2 inch thick) diagonally sliced zucchini 1 1/2 cups mushroom halves 1 (1 pound) eggplant, cut diagonally into 1/2 inch slices vegetable cooking spray Sun Dried Tomato Pesto: 6 ounces sun dried tomatoes, packed without oil 3 cups boiling water 2 tablespoons pine nuts, toasted 2 large cloves garlic 2/3 cup fresh basil leaves 2 tablespoons freshly grated Parmesan cheese 1/4 cup fresh flat leaf parsley leaves 3 tablespoons dry white wine Directions: Sun Dried Tomato Pesto: Combine tomatoes and water; let stand 1 hour or until softened. Drain, reserving 1/2 cup liquid. Position knife blade in food processor bowl. Drop nuts and garlic through food chute with processor running; process until minced. Add tomato, basil, cheese, and parsley; process until minced. Add reserved 1/2 cup liquid and wine through food chute with processor running; process until well blended. Spoon into a zip top plastic bag; store in refrigerator. Makes 2 cups. Roasted Vegetables: Prepare Sun Dried Tomato Pesto; set aside. Combine vinegar and next 3 ingredients in a large bowl, and stir mixture well. Add potato and next 3 ingredients; 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°F for 10 minutes. Turn vegetables, and bake 10 additional minutes or until tender and lightly browned. Repeat procedure with remaining half of vegetables. Combine vegetables and 3 tablespoons Sun Dried Tomato Pesto in a bowl; toss gently to coat. Note: Substitute sliced purple onion and sweet red or green peppers for mushrooms and eggplant if desired. Serves 4. |