Pesto Covered Baked Veggies
Ingredients:
1 cup pesto
1 whole eggplant
1 whole zucchini
2 yellow potatoes
1/3 of a white onion
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons pepper
1 tablespoon olive oil
Preheat oven to 375 F
Thinly slice all veggies wither with a knife or a mandolin.
In a large sauce pan satue sliced potatoes with one tablespoon of oil; salt and pepper to taste. Saute for 10 minutes.
In a large bowl mix all the veggies, seasonings and pesto; make sure all veggies are covered thoroughly.
In a small bread loaf baking pan; alternate eggplant, potato, zucchini, and onion.
Bake for 45 minutes.
