Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 md Tomatoes, sliced very thin 4 tb Finely minced garlic
4 md Zucchini, sliced very thin Freshly ground pepper
4 md Red onions, sliced very thin 4 tb Chopped fresh thyme
2 md Eggplant, sliced very thin 1 c Chopped fresh parsley
4 tb Broccoli pesto 1 ea Olive or canola oil

-----------------BROCCOLI PESTO INGREDIENTS----------------------
4 c Chopped briccoli florets -basil leaves
1 c Chicken broth 1/4 c Lightly toasted almonds
4 cl Garlic, peeled 1/4 c Grated parmesan
1 c Tightly packed fresh 1/8 ts Salt

Preheat the oven to 400. On two baking sheets, arrange the vegetables
in rows. In a mixing bowl, combine the pesto, garlic, and pepper to
taste. Dab the mixture onto the vegetables, so each has a hint of
pesto. Sprinkle with the thyme and parsley, and lightly spray with
oil. Bake for 35-40 minutes, then place under the broiler until
slightly charred. Serve immediately.

Per serving: 35 calories, 7g carb., 2g protein, 0mg chol., 1g/11% fat.

PESTO:

In a large pot, steam the broccoli over the broth for 5 minutes, until
tender. To the remaining liquid, add broth to measure 6 tablespoons.
With the food processor motor running, drop the garlic into the work
bowl, process until garlic is minced. Scrape down the sides Add the
basil and almonds and process until finely chopped. Add 2 tablespoons
of the cooking liquid and process until smooth. Add the broccoli,
parmesan, salt, and remaining cooking liquid. Process until very
smooth, scraping the sides frequently. Store in a covered container
in the fridge until ready to use. Makes 2 1/4 cups.

Per tablespoon: 13 calories, 1g carb., 1g protein, .5mg chol.,
.8g/45%.

Source: Great Good Food: Julee Russo Posted by Carolyn Shaw
Submitted By CAROLYN SHAW On 09-29-94

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