Oven Roasted Vegetables

Ingredients

• 1 lb asparagus spear, trimmed and cut into 4-inch lengths (about 16 spears)
• 12 ounces small red potatoes, cut into 1/4-inch thick slices (about 10 potatoes)
• 2 medium zucchini, cut into 1/2-inch thick rounds
• 8 ounces baby carrots
• 1 1/4 cups grape tomatoes
• 1 small onion, thinly sliced (about 1 cup)
• 5 tablespoons prepared sun-dried tomato pesto, plus
• 1 teaspoon prepared sun-dried tomato pesto
• 1 tablespoon lemon juice
• 1 teaspoon basil
• 1 1/2 teaspoons oregano
• 1/4 teaspoon hot pepper sauce (Tabasco)
• 1/2 cup crumbled feta cheese (I use a little more because it's just good that way (4 oz.)