MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Roasted Vegetables with Sun Dried Tomato Pesto
 Categories: 
      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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