Roasted Vegetables with Pesto
1/4 cup Pesto (below) or prepared pesto 1 small eggplant (1 pound), cut lengthwise in half 2 medium zucchini, cut lengthwise in half 1 medium red bell pepper, seeded and cut in half 1 medium green bell pepper, seeded and cut in half 4 teaspoons vegetable oil
Prepare Pesto. Set oven control to Broil. Place eggplant, zucchini and bell peppers, cut sides down, on rack in broiler pan. Brush with some of the oil
Broil veggies with tops 4 to 6 inches from heat, about 5 minutes or until skins begin to blister. Turn vegetables; brush with remaining oil. Broil 4 to 6 minutes longer or until vegetables are light brown. Cool slightly. Cut vegetables into bite size pieces and toss with Pesto. Serve warm
Lighter Vegetable Salad with Pesto
For 3 grams of fat and 45 calories per serving, omit vegetable oil. Spray vegetables with nonstick cooking spray before boiling. Decrease Pesto to 2 tablespoons.
2 cups firmly packed fresh basil leaves 3/4 cup grated Parmesan cheese 3/4 cup olive or vegetable oil 3 cloves garlic 1/4 cup pine nuts
Place all ingredients in blender or food processor. Cover and blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth.
Toss with hot cooked pasta, if desired
Cilantro Pesto: Substitute 1 1/2 cups firmly packed cilantro and 1/2 cup firmly packed fresh parsley for the fresh basil.
Spinach Winter Pesto: Substitute 2 cups firmly packed fresh spinach and 1/2 cup firmly packed fresh or 1/4 cup dried basil leaves for the fresh basil.
Sun Dried Tomato Pesto: Use food processor. Omit the basil. Decrease oil to 1/3 cup and add 1/2 cup oil-packed sun dried tomatoes (undrained).
Makes 8 servings, about 3/4 cups each