Roasted Vegetables With Sun Dried Tomato Pesto Recipe

• 2 tsp balsamic vinegar
• 1 tsp extra virgin olive oil
• 1/8 tsp salt
• 1 dsh pepper
• 2 c. sliced red potato (about 10 ounce) (1/2 inch)
• 2 c. diagonally sliced zucchini (i/2 inch)
• 1 1/2 c. halved mushrooms
• 1 x eggplant (1 lb) cut
•     diagonally into 1/2 inch slices
•     veggie cooking spray
• 3 tsp sun-dry tomato pesto
•     basil sprigs

Directions