Vegetable Roast With Pasta |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This recipe is worth the effort. I think you could make it with or without the cheese with pleasing results. Ingredients:
3 tablespoons olive oil |
2 tablespoons red wine vinegar |
3 teaspoons italian seasoning |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 zucchini, cut into bite size pieces |
8 ounces fresh mushrooms, quartered |
1/4 cup onion, chopped |
1 red bell pepper, seeded, cored and cut into bite size pieces |
1 green bell pepper, seeded, cored and cut into bite size pieces |
1/2 tablespoon dried basil |
2 cups penne pasta, cooked |
2 tomatoes, seeded and cut into bite size pieces |
8 ounces sharp cheddar cheese |
Directions:
1. In a small dish mix together oil, vinegar, Italian Seasoning, salt and pepper and set aside.
2. Place zucchini, mushrooms, onion and bell pepper in a sprayed 9 x 13 baking dish and sprinkle with dried basil.
3. Drizzle oil and vinegar mixture over top of vegetables and bake at 350 degrees for 35 minutes.
4. Remove from oven. Add cooked penne pasta and tomatoes. Toss to coat. Sprinkle with the sharp cheddar cheese.
5. Bake at 350 degrees for 10 to 15 minutes until the cheese is melted.
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