Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Cooking Light 9-95 2 c (1/2") sliced zucchini
Carolyn Shaw 8-95 1 1/2 c Halved mushrooms
2 tb Balsamic vinegar 1 lb Eggplant cut diagonally into
1 tb Olive oil Half inch slices
1/8 ts Salt Vegetable cooking spray
ds Pepper 3 tb Sun dried tomato pesto
2 c (1/2") sliced red potato Basil sprigs, optional

Combine vinegar, oil, salt and pepper; 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
pan or shallow roasting pan coated with cooking spray. Bake at 475F.
10 minutes. turn vegetables over and bake an additional 10 minutes or
until tener and lightly browned. Repeat with remaining vegetables.

Combine the vegetables and pesto; toss gently to coat. Garnish with
basil sprigs, if desired. Makes 4 1 cup servings.

Note: Substirute sliced red onion and bell pepper for mushrooms and
eggplant if desired.

Per serving: 147 cal., 4.7 g protein, 4.5 g (28%) fat, 24.9 g carb.,
3.2 g fiber, 0 mg chol., 1.8 mg iron, 173 mg sodium, 60 mg calcium.
Submitted By CAROLYN SHAW On 09-05-95

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