ROASTED VEGETABLES AND PASTA

I like to roast or grill vegetables and I tend to prepare vegetables this way more during the spring and summer months than winter.  It is likely due to the variety available and also about how we tend to eat differently depending on the season.  I got the idea for this recipe while browsing a promotional magazine published by a nation wide pharmacy.  Of course I turned this recipe into my own.  The recipe can be served as a side dish or as the main dish.

Coarsely chopped vegetables.

After being tossed with olive oil, the vegetables are spread out on a parchment lined baking sheet.

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I used this prepared sauce instead of sun dried tomatoes

You can use spaghetti or soba noodles.

Roasted vegetables chopped after roasting.

Pasta mixed with sun dried tomato sauce.

Roasted vegetables. 

Roasted vegetables on top of pasta.

INGREDIENTS:


1 medium zucchini, quartered and cut into 1/3 lengths
1 medium eggplant, peeled, and cut into large strips
1 red or orange pepper, quartered
5 to 6 mushrooms, coarsely sliced
2 tbsp olive oil
1/2 of a 1 pound package spaghetti or soba noodles
3 tbsp tomato based pesto sauce

DIRECTIONS:


Place vegetables into a large bowl and toss with the olive oil.  Spread out on a parchment lined baking sheet.  Roast in an oven at 400 degrees F for 20 minutes.  Turn vegetables over and roast for another 10 minutes.  While the vegetables are roasting, bring a medium size pot to a boil and cook the noodles per the directions on the package.

Remove the vegetables from the oven and chop into small pieces.  Place into a bowl and set aside.  Drain the cooked pasta and place into a serving bowl.  Add the pesto sauce to the pasta and mix together.   Place desired serving of pasta onto your plate and top with roasted vegetables.  Serves four.