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Roasted Vegetable Pesto Sauce

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Ingredients
  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)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Everyday

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4.14
Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3170 Calories from Fat 2099

% Daily Value*

Total Fat 245 g377%

Saturated Fat 26.6 g133%

Trans Fat 0 g

Cholesterol 115.2 mg38.4%

Sodium 1554.1 mg64.8%

Total Carbohydrates 230 g76.6%

Dietary Fiber 41.4 g165.6%

Sugars 108.2 g

Protein 59 g118.6%

Vitamin A 222.4% Vitamin C 1140.7%

Calcium 83.2% Iron 102.1%

*Based on a 2000 Calorie diet

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Roasted Vegetable Pesto Sauce Recipe