Roasted Vegetables with Kale-Basil Pesto

Ingredients

• 2-3 Japanese eggplants
• 1 medium zucchini
• 3-4 kale leaves
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 1/4 cup Parmesan cheese
• 2 cloves garlic
• Salt and pepper to taste
• 1/2 cup olive oil plus 1 TBSP
• Dried Italian seasonings, such as oregano, thyme or basil

Instructions

1. Preheat oven to 400
2. Cut eggplant and zucchini lengthwise in 1/4 inch stripes and lay them on greased baking sheet
3. Coat vegetables completely with 1TBSP olive oil. Sprinkle them with Italian spice mix of your choice.
4. Bake for 10 minutes, then switch to broil for 4-5 minutes or until vegetables are caramelized.
5. For the pesto:
6. Toast the pine nuts until light brown; let cool.
7. Combine the bas, kalel, garlic, Parmesan cheese into food processor and grind until all items are in small pieces. Add the pine nut and grind to combine. Slowly add the olive oil until the mixture looks like a thick paste. Season with salt and pepper to taste.
8. Toss the pesto in with the vegetables and serve immediately.