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Parve
Easy
1 Hour, 45 Minutes
Diets 
This recipe can also be enjoyed without the pasta and dressing.
2 zucchini
3 Portobello mushrooms
1 large red pepper
1 large yellow pepper
1 large orange pepper
1 eggplant
2 teaspoons Gefen Olive Oil
3 teaspoons Tuscanini Balsamic Vinegar
1/8 teaspoon salt
1 package tri-color pasta such as Tuscanini Pasta Fusili
3 cloves garlic
1/2 cup vinegar
1/2 cup Gefen Olive Oil
1 and 1/2 to 2 teaspoons Gefen Oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
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.
Combine olive oil, balsamic vinegar, and salt and pour mixture over vegetables.
Preheat oven to 350°. Bake for 30 to 40 minutes.
Cook the pasta, rinse, and let stand.
Combine the dressing ingredients in a hand blender or place in a container and shake well. Combine vegetables and pasta.
Bake, covered, at 350° for 20 minutes. Pour the dressing over the pasta-vegetable mixture., and serve.
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Can thiss be served at room temperature?
I would say it’s better hot, but for sure!
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!