Ingredients
1 small eggplant, cut into 1-1/2" cubes
1 large red onion, cut in 1/8’s
2 zuchinni, sliced
3 bell peppers (green, red, yellow) cut into 1/8’s
1/2 lb portobello mushrooms, sliced
Any other vegetables you think might be good roasted such as small potatoes or carrots.
Rosemary, dried, to taste
Thyme, dried, to taste
Garlic salt, to taste
Ground pepper, to taste
Olive oil
Green pesto sauce, to taste
Preparation
Preheat oven to 425 F (or 210 C) If using carrots and or potatoes, parboil for 10 minutes, allow to cool Place veggies in a large bowl and dress with olive oil. Spread veggies in a single layer on large baking sheets. Season to taste with rosemary, thyme, garlic salt, and pepper. Place on top rack of oven and roast for 30 minutes or until veggies begin to brown. Remove from oven and baste with pesto sauce until veggies are lightly dressed. Serve warm or at room temperature.
If grilling, I recommend a gas grill as you will get better temperature control. Grill at 425 to 450 degrees in perforated stainless steel veggie tray. Check every 5 to 10 minutes. Using a set of tongs, move veggies around the tray so they don’t stick or burn.
