Roasted Vegetables With Sun-Dried Tomato Pesto

• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1/8 teaspoon salt
• Dash of pepper
• 2 cups (1/2-inch) sliced red potato (about 10 ounces)
• 2 cups (1/2-inch) diagonally sliced zucchini
• 1 1/2 cups halved mushrooms
• 1 (1-pound) eggplant, cut diagonally into 1/2-inch slices
• Vegetable cooking spray
• Basil sprigs (optional)

1. Combine first 4 ingredients in a large bowl; stir well. Add potato, zucchini, mushrooms, and eggplant; toss well to coat. Let stand 3 minutes. Arrange half of vegetables in a single layer on a jelly-roll or shallow roasting pan coated with cooking spray. Bake at 475u0b0 for 10 minutes. Turn vegetables over, and bake an additional 10 minutes or until tender and lightly browned. Repeat with remaining vegetables.
2. Combine the vegetables and Sun-dried Tomato Pesto in a large bowl, and toss gently to coat. Garnish with basil sprigs, if desired.
3. Note: Substitute sliced red onion and bell pepper for mushrooms and eggplant, if desired.

balsamic vinegar, olive oil, salt, pepper, red potato, zucchini, mushrooms, eggplant, vegetable cooking spray, basil

Taken from www.myrecipes.com/recipe/roasted-vegetables-with-sun-dried-tomato-pesto (may not work)