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.

No comments:

Post a Comment