Roasted Balsamic Vegetables With Penne

Total Time
Prep 15 mins
Cook 25 mins

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!

Ingredients Nutrition


  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.
Most Helpful

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)!

l'ecole December 28, 2012

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

Cindy O. September 23, 2011

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!

ElleFirebrand July 05, 2009