Roasted Balsamic Vegetables With Penne |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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An extremely easy and healthy vegetarian dinner or side dish. I discovered this recipe in Shape magazine. I made just a few changes considering I couldn't find all the ingredients needed from the original recipe at my local grocery store. Needless to say, it turned out to be delicious! Ingredients:
1 medium zucchini, halved lengthwise and cut into 1/4-inch-thick slices |
1 1/2 cups cherry tomatoes, halved |
1 eggplant, cut into bite-size (about 1 cup) |
1 medium yellow onion, cut into 1/4-inch-thick rounds |
1 large red bell pepper, cut into 1/4-inch-thick slivers |
4 teaspoons dried basil, divided |
4 tablespoons balsamic vinegar, divided |
1 tablespoon extra virgin olive oil |
1/4 teaspoon salt |
1/4 teaspoon fresh ground pepper |
8 ounces penne pasta (i used homemade fettucini noodles, but any pasta will work) |
2 tablespoons reduced-fat sour cream |
4 tablespoons reduced-fat feta cheese |
Directions:
1. Preheat oven to 500ºF.
2. In a medium bowl, add zucchini, tomatoes, eggplant, onion, bell pepper, 2 teaspoons basil, 2 tablespoons vinegar, oil, salt, pepper, and toss.
3. Place in a single layer on a large cookie sheet lined with foil and bake 15 to 20 minutes or until vegetables are tender when pierced with a knife and just beginning to brown.
4. Cook pasta. Drain and transfer to a large bowl.
5. Add sour cream, vegetables, 2 teaspoons basil, 2 tablespoons vinegar, and toss to combine.
6. Crumble feta cheese over the top.
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