Roasted Vegetables with Pesto

Rated

Ingredients

1/4 cup prepared pesto
1 lb eggplant, cut in half lengthwise
2 whole zucchini, cut in half lengthwise
1 whole red pepper, seeded and cut in half
1 whole green pepper, seeded and cut in half
4 tsp vegetable oil

Preparation

Set oven control to Broil. Place eggplant, zucchini and bell peppers, cut sides down, on rack in broiler pan. Brush with some of the oil.

Broil with tops 4 to 6 inches from heat about 5 minutes or until skins begin to blister. Turn vegetables; brush with remaining oil. Broil 4 to 6 minutes longer or until vegetables are light brown. Cool slightly.

Cut vegetables into bite-size pieces. Toss with Pesto. Serve warm.

Yield

Serves 8

Cook Time

Prep Time: 30 mins.
Cook Time: 30 mins.

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 8
Amount Per Serving:
Calories: 51
Calories from Fat: 72

Amount per Serving
% Daily Value*
Amount per Serving
% Daily Value*
Total Fat 8g
12%
Carbohydrates 9g
3%
Dietary Fiber 6g
24%
Saturated Fat 6g
30%
Calories 51kcal
2%
Cholesterol < 1mg
0%
Protein 5g
8%
Sodium 11mg
0%
Calcium
0%
Iron
8%
Vitamin A
10%
Vitamin C
63%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.