Roasted Vegetables with Sun-Dried Tomato Pesto

Ingredients

• 2 tablespoons balsamic vinegar 
• 1 pound eggplant 
• 1.5 cups mushrooms halved
• 1 tablespoon olive oil 
• 1 Dash pepper 
• 2 cups potatoes red sliced () ( 10 ounces)
• 0.1 teaspoon salt 
• 3 tablespoons sun-dried tomato pesto 
• 2 cups zucchini diagonally sliced ()

Equipment

• bowl
• oven
• roasting pan

Directions

1. Combine first 4 ingredients in a large bowl; stir well.
2. Add potato, zucchini, mushrooms, and eggplant; toss well to coat.
3. Let stand 3 minutes. Arrange half of vegetables in a single layer on a jelly-roll or shallow roasting pan coated with cooking spray.
4. 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.
5. Combine the vegetables and Sun-dried Tomato Pesto in a large bowl, and toss gently to coat.
6. Garnish with basil sprigs, if desired.
7. Note: Substitute sliced red onion and bell pepper for mushrooms and eggplant, if desired.