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Receta Roasted Vegetables With Sun Dried Tomato Pesto

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Ingredientes

Cost per recipe $5.65 view details

Direcciones

  1. Combine first 4 Ingredients In a large bowl; Stir well. Add in potato, zucchini, mushrooms and eggplant; Toss well to coat. Let stand 3 min. Arrange half of vegetables in a single layer on a jelly roll or possibly shallow roasting pan coated with cooking spray. bake at 475 for 10 min. Turn veggies over, and bake an additional 10 min or possibly till tender and lightly browned. Repeat with remaining veggies.
  2. Combine Veggies And Sun Dry Tomato Pest In A Large Bowl, And Toss Gently To Coat, Garnish With Basilsprigs.
  3. Yield 4 ServingsSize 1 CupNote Substitute Sliced Red Onion And Bell Pepper For Mushroom And Eggplant If you like.
  4. NOTES :Combine first 4 Ingredients In a large bowl; Stir well. Add in potato, zucchini, mushrooms and eggplant; Toss well to coat. Let stand 3 min. Arrange half of vegetables in a single layer on a jelly roll or possibly shallow roasting pan coated with cooking spray. bake at 475 for 10 min. Turn veggies over, and bake an additional 10 min or possibly till tender and lightly browned. Repeat with remaining veggies.
  5. Combine Veggies An Dsun Dry Tomato Pest In A Large Bowl, And Toss Gently To Coat, Garnish With Basilsprigs.
  6. Yield 4 ServingsSize 1 CupNote Substitute Sliced Red Onion And Bell Pepper For Mushroom And Eggplant If you like.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1407g
Calories 609  
Calories from Fat 100 16%
Total Fat 11.41g 14%
Saturated Fat 2.06g 8%
Trans Fat 0.0g  
Cholesterol 4mg 1%
Sodium 750mg 31%
Potassium 4119mg 118%
Total Carbs 110.26g 29%
Dietary Fiber 35.9g 120%
Sugars 27.29g 18%
Protein 29.59g 47%
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