Roasted Balsamic Vegetables with Penne
Roasted Balsamic Vegetables with Penne

Photo Credit

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This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: under 1 hour
  • Prep: 15 minutes
  • Cook: 25 minutes

Nutrition Facts

Amount per serving:
Total Calories: 344kcal (17%)
  • 179mg (7%) Sodium
  • 60g Carbs
  • 8g Fiber
  • 7g (10%) Fat
  • 2g (10%) Saturated Fat
  • 11g Sugars
  • 12g Protein
  • 67mg (7%) Calcium
  • 3mg (16%) Iron
344kcal (17%)179mg (7%)60g8g7g (10%)11g12g2g (10%)

Ingredients:

  • 1 medium zucchini, halved lengthwise and cut into 1/4-inch thick slices
  • 2 plum tomatoes, halved lengthwise and cut into 1/4-inch-thick slices (about 6 ounces)
  • 1 eggplant, cut into bite-size pieces (about 1 cup)
  • 1 medium onion, cut into 1/4-inch-thick rounds
  • 1 large red bell pepper, cut into 1/4-inch-wide slivers
  • 4 tablespoons chopped basil, divided
  • 4 tablespoons balsamic vinegar, divided
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 8 ounces penne
  • 2 tablespoons reduced fat sour cream
  • 1 tablespoon goat cheese (about 1/2 ounce)
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Directions:

Directions

1. Preheat oven to 500°F.

2. In a medium bowl, add zucchini, tomatoes, eggplant, onion, bell pepper, 2 tablespoons basil, 2 tablespoons vinegar, oil, salt, and pepper. Toss to combine. Place in a single layer on a large cookie sheet lined with foil and bake 15 to 20 minutes or until vegetables are tender when pierced with a knife and just beginning to brown.

3. Cook pasta according to package directions. Drain and transfer to a large bowl. Add sour cream, remaining vegetables, 2 tablespoons basil, 2 tablespoons vinegar, and toss to combine. Divide pasta among four plates and crumble goat cheese over the top.

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