Roasted Vegetables with Pesto

By ebdonahue

These vegetables are something I’ve been making at least once a week for the past couple of months. To give credit where it is due, the dish was inspired by my mother, who offered up some vegetables out of her refrigerator before going out of town for a week. She suggested I roast the eggplant and tomatoes together with the mushrooms. I added a few other ingredients and served it during a weekend away with friends. Wouldn’t you know, it was a hit? The roasted mushrooms seemed to be everyone’s favorite part (though mine is the eggplant, of course).

Even the leftovers are flexible; I’ve used them in salads, mixed with whole grains, and in pastas (just add some cooked pasta and a bit more pesto and you have a meal).

Ingredients

• 1 large eggplant (about 1 lb)
• 8 oz cherry tomatoes
• 8 oz button mushrooms
• 1 red onion (about 8 oz before peeling)
• 1 bell pepper (yellow, red or orange)
• 5 garlic cloves
• 3 tablespoons olive oil
• 3 tablespoons pesto or pistou
• kosher salt and freshly ground black pepper

Details

Servings 8
Preparation time 10mins
Cooking time 40mins
Adapted from formerchef.com

Preparation

Step 1

Heat oven to 400 degrees.

Cut the stem end off the eggplant and then cut it in half lenghtwise. Cut each half into 4 or 5 strips and then into 2" sections. Place the eggplant in a large mixing bowl.

Cut the bell pepper into 2" pieces. Add to the bowl with the eggplant.

Peel the onion, cut it in half and then into 1/2" wedges. Add onion to the bowl.

Peel the garlic cloves and slice them in half if large. Add the garlic to the bowl.

Add the mushrooms whole to the bowl. If they are very large, cut them in half.

Toss all the vegetables in the bowl with the olive oil. Do not add the tomatoes or pesto.

After 20 minutes, add the tomatoes and the pesto to the pan and stir to combine. Cook for another 10-15 minutes until the tomatoes are soft and all the other vegetables are tender and browned.

Notes

*For this recipe, I use the pistou version of my pesto recipe because I don't think it needs the cheese or pine nuts.