Monday, August 29, 2011

Pasta with Roasted Summer Vegetables

It seems that this summer I am in a constant search for recipes to use up some of the season's bounty while everything is at it's peak-the average first frost date IS October 13, after all. So while freezing and preserving continues, I want to eat as much of the veggies fresh off the vine (or as close to) as possible.This is the recipe I based this meal on, cut in half, and with the addition of eggplant and the omission of Parmesan.


Slicing a halved summer squash in 1/2" slices. Sliced the eggplant the same way.
I didn't have many grape tomatoes, but quartered a lot of the small 'Black Prince' tomatoes.
Mixing it all up with a sliced red onion, minced garlic, and olive oil.

Ready for the oven (450 degrees for about 40-45 minutes).
All done! I almost didn't even boil any pasta. Half of this tray was gone before the pasta was al dente.
Tossed with some basil...and gone before the plate left the kitchen counter.

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