Roasted Balsamic Vegetables With Penne
photo by Linajjac
- 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
- Preheat oven to 500ºF.
- In a medium bowl, add zucchini, tomatoes, eggplant, onion, bell pepper, 2 teaspoons basil, 2 tablespoons vinegar, oil, salt, pepper, and toss.
- 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.
- Cook pasta. Drain and transfer to a large bowl.
- Add sour cream, vegetables, 2 teaspoons basil, 2 tablespoons vinegar, and toss to combine.
- Crumble feta cheese over the top.
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Reviews
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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!
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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.
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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
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Tweaks
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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.
RECIPE SUBMITTED BY
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