Roasted Veggies

By AnnieMro

Ingredients

• 3 plum tomatoes, cored and quartered
• 2 zucchini, cut into 1/2 inch slices
• 1 small spanish onion, cut into 12 wedges
• 1 each: baby eggplant, red pepper and yellow pepper, seeded and cut into chunks
• 4 oz. mushrooms, quartered
• 6 clove garlic, peeled
• 3 tbsp. basil pesto
• 1 tbsp. balsamic vinegar
• 1 tsp. liquid honey

Preparation

Step 1

In large bowl, combine ingredients (not vinegar and honey) for roasted veggies, and toss to coat. Spread on foil-lined rimmed baking sheet lightly coated with vegetable oil; set aside.

Cook vegetables, uncovered in 275 F oven until thermometer reads for medium-rare, about 1 hour and 30 mins.

Using rubber spatula, scrape vegetables into large bowl. Toss with vinegar and honey.