Pesto Roasted VegetablesServes 10-12
4 large zucchini squash, cut into 1/2-inch thick rounds
3 medium red bell peppers, cored and cut into quarters lengthwise
6 to 8 small whole carrots, cut in half lengthwise
1 red onion, cut into 1/2-inch thick slices, rings separated
1 carton (7 ounce) refrigerated pesto
Assorted vegetable medley with a savory pesto sauce that will brighten up any dinner table.