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

Directions

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.

Recipe tags

Aubergines Bell peppers Courgettes Dairy free Delicious Dining in Eggplant Non-dairy Noodles Oregano Pareve Parve Pasta Pasta salad Penne Peppers Portabella Portabello Portobella Portobello Portobello mushrooms Roasted Roasted vegetables Roasted veggies Squash Vinegar dressing Warm salad Winter Zucchini Zucchinis

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Sara Hojda

1 year ago

so good and feeds a crowd! I left out the balsamic vinegar but was still amazing. so glad I found this whole randomly searching the app for something to do with penne, my family loved it!