Pesto Roasted Veggies

Ingredients:

• 1Tbsp. balsamic vinegar
• ½ Tbsp. olive oil
• Dash salt
• Dash ground pepper
• 1 cup sliced sweet potatoes
• 1 cup sliced zucchini
• ¾ cup mushroom
• 1 cup broccoli flowerets
• 2 Tbsp pre-made garlic pesto

Directions:
Combine vinegar, oil, salt, and pepper in a large bowl. Add vegetables and toss well. Arrange vegetables in a shallow, lightly greased roasting pan. Bake at 475 degrees for 10 minutes. Turn vegetables over with a large spoon or spatula and bake for another 10 minutes or until tender and browned. Once vegetables are cooked place in a bowl and add pesto and toss to coat evenly.