Roasted Balsamic Vegetables With Penne

Submitted by A Marx

"An extremely easy and healthy vegetarian dinner or side dish. I discovered this recipe in Shape magazine. I made just a few changes considering I couldn't find all the ingredients needed from the original recipe at my local grocery store. Needless to say, it turned out to be delicious!"

 

• Ready In: 40mins
• Ingredients: 13
• Serves: 4

ingredients

• 1 medium zucchini, halved lengthwise and cut into 1/4-inch-thick slices
• 1 1⁄2 cups cherry tomatoes, halved
• 1 eggplant, cut into bite-size (about 1 cup)
• 1 medium yellow onion, cut into 1/4-inch-thick rounds
• 1 large red bell pepper, cut into 1/4-inch-thick slivers
• 4 teaspoons dried basil, divided
• 4 tablespoons balsamic vinegar, divided
• 1 tablespoon extra virgin olive oil
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon fresh ground pepper
• 8 ounces penne pasta (I used homemade fettucini noodles, but any pasta will work)
• 2 tablespoons reduced-fat sour cream
• 4 tablespoons reduced-fat feta cheese

directions

1. Preheat oven to 500ºF.
2. In a medium bowl, add zucchini, tomatoes, eggplant, onion, bell pepper, 2 teaspoons basil, 2 tablespoons vinegar, oil, salt, pepper, and toss.
3. 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.
4. Cook pasta. Drain and transfer to a large bowl.
5. Add sour cream, vegetables, 2 teaspoons basil, 2 tablespoons vinegar, and toss to combine.
6. Crumble feta cheese over the top.

Reviews

[lecole54]

Very tasty and not time-consuming to prepare. We enjoyed it, and so did our dog (who ate the pasta, and then had some of the sauce on her kibble)!

 

[Cindy O.]

I loved the taste of the sour cream with the roasted vegetables. It reminded me of stroganoff, though not overwhelming. Yum!

 

[ElleFirebrand]

Well, I wish I had followed the recipe more as it was written. I halved the recipe and used zucchini, 1 large tomato, 1/2 a red pepper and 1 clove of garlic. I was out of onion and did not have an eggplant or other good roasting veggies on hand. I tossed this with spaghetti and added a touch more balsamic at the end, because it seemed a bit on the bland side. Unfortunately, I was out of feta cheese as well, so I tossed with 1 extra Tbsp of sour cream and added some cubed mozzarella. It was very tasty, but it would've been a knockout with the feta. An extra star for being so healthy. Thanks!

 

[Brooke the Cook in]

I loved it, my hubby loved, will be making again and making often. It was a breeze to prepare and it tastes like something you would order at a fine Italian restaurant. I made as directed and thought the eggplant was a must, as well as a good quality balsamic. I used fat free yogurt in place of the sour cream and thought that it gave the dish a rich creamy sauce. My feta was past its due date so, I used freshly grated parm in a pinch; but I will definitely use the feta next time - I can see it being a wonderful addition to the dish. Great dish Abby! Made for PAC Spring 2008.

 

[Karen Elizabeth]

Easy, full of flavour, a rich and interesting pasta dish, quite versatile as to the vegetables you could use. I left out the eggplant and added mushrooms and green pepper, otherwise followed the instructions exactly, and used penne pasta. We enjoyed this and will make it again, thanks for a lovely recipe! Made for PAC Spring 2008