Pefect Pesto Roasted Vegetables

Name: Pefect Pesto Roasted Vegetables Recipe
Prep time: 6 min
Cook time: 30 min
Total time: 36 min
Yield: 4
Ingredients: 5 large mushrooms ( sliced thick); 1 yellow bell pepper (sliced thick); 1 red bell pepper (sliced thick); 1 zucchini (sliced thick); 2 small onions (sliced thick ie: quartered); 1/4 c basil pesto; 1/4 c balsamic vinegar; 1 tsp EVOO (just a tiny splash so the veggies don't stick)

Minutes to Prepare: 6
Minutes to Cook: 30

Number of Servings: 4

Ingredients

5 large mushrooms ( sliced thick)1 yellow bell pepper (sliced thick)1 red bell pepper (sliced thick)1 zucchini (sliced thick)2 small onions (sliced thick ie: quartered)1/4 c basil pesto1/4 c balsamic vinegar1 tsp EVOO (just a tiny splash so the veggies don't stick)

Directions

chop all your veggies and toss into a bowl. In a measuring cup measure your pesto and balsamic vinegar and EVOO together. Stir the pesto mixture very well. Drizzle over your veggies. Now, you can either let your veggies marinate for a couple hours or you can pop them straight into the oven. (If I have the time I marinate them, but they still taste great if you don't)
spread your veggies coated with the pesto mixture over a large non stick baking sheet.
Roast in the oven on 425 for about 15 min. Then flip the veggies over and roast another 15 min or so. Just keep an eye on them. It depends what veggies you cook as they all have different cooking times.
Serve and enjoy!
This recipe makes about 4 servings. I live by myself so I just pop it into tupperware and it lasts for about 4 days. Just reheat in the microwave or they taste great cold on a sandwich.

Number of Servings: 4

Recipe submitted by SparkPeople user KRISTAMACVICAR.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 143.5
Total Fat: 8.0 g
Cholesterol: 5.0 mg
Sodium: 151.2 mg
Total Carbs: 15.0 g
Dietary Fiber: 3.3 g
Protein: 4.1 g

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