Roasted Vegetable Pesto Sauce Recipe
Ingredients
| Sun dried tomatoes | 1 1/3 Cup (16 tbs), refrigerated | |
| 1 medium eggplant, cut into 1/2-nch-thick slices | ||
| 1 each red, yellow and green bell pepper, halved | ||
| Mushrooms | 1 1/2 Cup (16 tbs), sliced | |
| Onion | 1 Medium, quartered | |
| Garlic | 3 Clove (5gm), peeled | |
| Garlic olive oil | 1 3/4 Cup (16 tbs), undrained | |
| Hot cooked pasta | ||
Directions
SPOON oil off top of pesto into small bowl; reserve.
Place eggplant, bell peppers, zucchini, mushrooms, onion and garlic in single layer on two 15 x 10-inch jelly-roll pans.
Brush with pesto oil.
BAKE in preheated 450° F. oven for about 20 minutes or until vegetables are tender.
Coarsely chop into 1/2- to3/4-inch pieces.
Mix vegetables, tomatoes and juice and pesto in large bowl.
Place eggplant, bell peppers, zucchini, mushrooms, onion and garlic in single layer on two 15 x 10-inch jelly-roll pans.
Brush with pesto oil.
BAKE in preheated 450° F. oven for about 20 minutes or until vegetables are tender.
Coarsely chop into 1/2- to3/4-inch pieces.
Mix vegetables, tomatoes and juice and pesto in large bowl.
Chef
