Roasted Vegetables with Pesto

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serving Size: 8

Ingredients

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.

Nutrition Facts
Serving Size: 8
Servings: Serves 8
Amount Per Serving
Calories 51 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 6g 30%
Cholesterol 0mg 0%
Sodium 11mg 0%
Total Carbohydrates 9g 3%
Dietary Fiber 6g 24%
Sugar 8g %
Protein 5g 8%
* Percent Daily Values are based on 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.