Roasted Vegetable Pesto Sauce
|Sun dried tomato pesto||14 Ounce, warmed (2 Containers, 7 Ounce Each, 1 1/3 Cup Kept Refrigerated)|
|Eggplant||1 Medium, cut into 1/2-inch-thick slices|
|Yellow bell pepper||1 , halved|
|Green bell pepper||1 , halved|
|Red bell peppers||1 , halved|
|Sliced zucchini||1 1⁄2 Cup (24 tbs) (2 Small)|
|Fresh mushrooms||8 Ounce|
|Onion||1 Medium, quartered|
|Garlic||3 Clove (15 gm), peeled|
|Chunky tomato pasta sauce with garlic and olive oil||14 1⁄2 Ounce (1 3/4 Cup, Undrained)|
|Cooked pasta||1 Cup (16 tbs)|
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.