| Roasted Veg-Pasta Salad | Pasta & Grains |
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8 plum tomatoes, cut in wedges
2 sweet red peppers, peeled and cut in large chunks 2 sweet yellow peppers, peeled and cut in large chunks 4 thin chinese eggplants, cut in 1 inch chunks 1 fennel bulb, trimmed and cut in wedges 1 large onion, peeled and cut in wedges 1 tbsp. olive oil |
1 tbsp. chopped fresh rosemary or 1/2 tsp. dried rosemary
1 tbsp. chopped fresh thyme or 1/2 tsp. dried thyme 1/2 tsp. salt 1/4 tsp. pepper 2 heads garlic 1 lb. penne BALSAMIC BASIL DRESSING |
Arrange tomatoes, cut side up, with peppers, eggplants, fennel and onion in a single layer on baking sheets lined with parchment paper. ( I found I needed 4 baking sheets so had to prepare in two batches). Spray sheets with olive oil lightly and drizzle olive oil over vegetables and sprinkle with rosemary , thyme, salt & pepper.
Cut top quarter off garlic heads. Wrap garlic in foil.
Roast garlic and vegetables in a preheated oven 375¼F to 400¼F ovenfor 35 to 40 minutes.(watch carefully not to burn veggies) until vegetables are tender and brown and garlic is very soft. Place vegetables in a large bowl. Squeeze garlic out of cloves, add to vegetables and toss.
Meanwhile cook pasta in a large pot of boiling water. When tender, drain well and add to vegetables.
For dressing, combine 3 tbsp. balsamic vinegar,1/2 tsp. salt, 1/4 tsp. pepper, 2 tbsp. olive oil in a small bowl. Add dressing to salad together with 1/4 cup shredded fresh basil or chopped parsley and 2 tbsp. chopped fresh mint. (I add some sugar to the dressing for my taste). Toss well. Taste and adjust seasonings if necessary. Serve warm or at room temperature.
Serves 6 to 8.