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Prep Time: 12 Minutes Cook Time: 35 Minutes |
Ready In: 47 Minutes Servings: 14 |
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I have recently joined a Biggest Loser group in my town and one of our assignments for the week was to randomly pick a recipe from a stack of cards and make it for our family. I would definately recommend making this when the veggies are in season as it is expensive when they are not!! I also prefer to sprinkle mine with a little sea salt or parmesean cheese Ingredients:
8 ounces whole wheat rotini pasta, uncooked |
1 large eggplant, cut and trimmed into 1 inch pieces |
1 red bell pepper, cut into 1 inch slices |
1 medium zucchini, halved and cut into 3/4 inch slices |
1 yellow squash, halved and cut into 3/4 inch slices |
1 small carrot, peeled and cut into half inch pieces |
2 roma tomatoes, cut into eights |
2 medium shallots, quartered |
2 garlic cloves, quartered |
1 teaspoon dried basil |
4 tablespoons olive oil, divided |
1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar |
Directions:
1. Preheat oven to 425.
2. cook rotini according to package directions. rinse in cold water; drain.
3. in large bowl combine all veggies and basil; mix lightly. drizzle with 2 tablespoons of olive oil; toss to coat.
4. spread mixture in baking pan, roast 35 mins or until veggies are tender, stirring occasionaly.
5. in large bowl, combine pasta, roasted veggies, remaining 2 tbs of olive oil and vinegar; toss to mix.
6. season to taste with salt and pepper.
7. serve at room temperature or slightly warmed.
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