Roasted Vegetable & Pasta Salad

By Bearbuddy45

Ingredients

• 2/3 c. olive oil, divided
• 2 zucchini, lg. diced (3 c.)
• 2 yellow squash, lg. diced (3 c.)
• 3 small eggplant, lg. diced (2 1/2-3 c.)
• 1 spanish onion, lg. diced (2 c.)
• 2 red bell peppers, roasted and lg. diced
• 3-4 cloves garlic, sliced
• 1/2 c. chopped parsley
• 1/2 c. shredded basil
• 1/2 c. balsamic vinegar
• 1 lb. penne or rotelle pasta, cooked al dente
• salt and pepper, to taste

Details

Servings 8

Preparation

Step 1

Pre-heat oven to 425.

In a large bowl combine 1/2 c. olive oil, zucchini, yellow squash, eggplant, onion and garlic; toss well to coat. Transfer to a shallow roasting pan and roast 25-30 minutes, turning occasionally.

Broil peppers until charred. Transfer to a paper bag to steam for 4-5 minutes, remove skin and large dice.

In a bowl combine herbs, vinegar and remaining oil, mix well. Add roasted vegetables, peppers and pasta. Toss well to coat. Adjust seasoning and serve pasta at room temperature.