Pesto Primavera Roasted Vegetables

3aday.org/Recipe created by Borden

Servings: Eight (8) Prep Time: 10 min. Cook Time: 50 min.

Ingredients
1 (7 oz.) package pesto Parmesan shredded cheese
1 cup reduced-fat mayonnaise
2 tablespoons olive oil
8 small red potatoes, cut into 1-inch cubes
2 small zucchini, 1-inch thick diagonal sliced
1 red bell pepper, diced
1 small red onion, cut into wedges
1/2 pound asparagus, cut into 2-inch pieces

Directions
Preheat oven to 425 degress Fahrenheit. Combine seasoned cheese and mayonnaise in bowl and stir to blend; reserve. Toss vegetables with oil; transfer to shallow roasting pan. Roast uncovered for 40 minutes or until vegetables are tender, stirring occasionally. Spoon reserved cheese mixture over roasted vegetables; return to oven and heat an additional 10 minutes, or until cheese is melted.

Nutrition Information
Calories: 220
Total Fat: 12.2 g
Saturated Fat: 3.6 g
Cholesterol: 13.3 mg
Sodium: 435.5 mg
Calcium: 25% Daily Value
Protein: 8.8 g
Carbohydrates: 20.9 g
Dietary Fiber: 2.5 g

ADA/DC of Nebraska Dietitians
Beth Bruck-Upton, M.A., R.D. - beth@nebmilk.org
Jennifer Meyer, R.D. - jenni@nebmilk.org