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Penne with Oven Roasted Vegetables


This recipe can also be enjoyed without the pasta and dressing.


1. Slice the squash lengthwise, with peel. Slice the mushrooms, and then the peppers lengthwise into strips. Slice and dice the eggplant into medium sized pieces. Place sliced vegetables on a greased cookie sheet.
2. Combine olive oil, balsamic vinegar, and salt and pour mixture over vegetables.
3. Preheat oven to 350°. Bake for 30 to 40 minutes.
4. Cook the pasta, rinse, and let stand.
5. Combine the dressing ingredients in a hand blender or place in a container and shake well. Combine vegetables and pasta.
6. Bake, covered, at 350° for 20 minutes. Pour the dressing over the pasta-vegetable mixture., and serve.