Italian Roasted Vegetable Toss for Pasta

[Guest guest]

I love roasting vegetables, it really brings out the

flavor. This is so darn good!

Donna

 

Italian Roasted Vegetable Toss for Pasta

 

2 zucchini, cut in 1-inch pieces

1 lbs large ripe tomatoes, halved (roma are best)

1 red bell pepper, cut in chunks

1 yellow bell pepper, cut in chunks

2 small eggplants, cut in chunks (I use 3 little Asian

ones)

1 large onion, cut into 6ths

4 garlic cloves, chopped

1/2 oz fresh basil leaves, roughly chopped

salt and freshly ground black pepper, to taste

1/4 cup extra virgin olive oil

1/4 lbs mozzarella cheese, shredded

5 basil leaves, torn

Pesto for Garnish

***NOTE- you can sprinkle seasonings of different

herbs over veggies before you roast if you like.

 

Spread the vegetables in a large shallow baking pan

and sprinkle with the garlic, chopped basil, salt and

pepper. Sprinkle the oil over the vegetables and mix

well to ensure they are evently coated.

 

Roast for 30 minutes at 450 degrees F.

 

Remove pan from oven and sprinkle with mozzarella and

basil strips over the hot vegetables.

 

Toss with hot pasta, season to taste, add small

smoonful of pesto when serving to top of each dish.

Serving: 4

 

 

 

 

 

 

 

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