After my recent rant about pesto, I thought it only fair to share a new dish using home made pesto sauce. This recipe gets bonus point for being easy. It’s something you can throw in the oven to cook, then grill a piece of fish or chicken while it’s cooking and you have a meal in about half an hour.
These vegetables are something I’ve been making at least once a week for the past couple of months. To give credit where it is due, the dish was inspired by my mother, who offered up some vegetables out of her refrigerator before going out of town for a week. She suggested I roast the eggplant and tomatoes together with the mushrooms. I added a few other ingredients and served it during a weekend away with friends. Wouldn’t you know, it was a hit? The roasted mushrooms seemed to be …
