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Featured Recipe

Roasted Vegetable Bruschetta

This weekend I roasted a pan full of fresh veggies for a stuffed shell recipe I was working on.  They not only looked, but tasted so wonderful I thought, why not enjoy them as a topping on bruschetta!  Voila ~ here you go.


Roasted Vegetable Linguine

"Quick and nutritious!"

INGREDIENTS:
1/2 box whole wheat linguine or spaghetti
1 small eggplant, thinly sliced
1 small zucchini, thinly sliced
6-8 mushrooms, thinly sliced
1 small red onion, halved and thinly sliced
1 red pepper (or a few of the mini peppers), thinly sliced
3 garlic cloves, thinly sliced
1/4 cup olive oil
Salt and pepper to taste
1/4 cup Parmesan cheese, shredded
2-3 fresh basil leaves, thinly sliced

PREPARATION:
Preheat oven to 375 degrees F

1.     Prepare pasta according to package directions while vegetables are roasting in the oven.

2.     Place the eggplant, zucchini, mushrooms onion, pepper and garlic cloves on a large baking sheet.

3.     Drizzle the olive oil over the veggies.

4.     Use a spatula to mix the veggies to ensure they are all coated with oil.

5.     Season lightly with salt and pepper.

6.     Roast vegetables for 8-11 minutes in the oven; mix once using a spatula for even roasting.

7.     Toss cooked pasta with basil leaves and 1 Tbs. of olive oil.  Serve onto plates.

8.     Spoon roasted vegetables over pasta and top with Parmesan cheese.

9.     Serve and enjoy!

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