Recipe for Penne with Roasted Vegetables

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Yield:

6 servings

Ingredients:

Amount	Ingredient
1 x	egg plant (1 pound) in 1-inch pieces
1 sm	butternut squash (1 pound) peeled,
	seeded, in 1-inch pieces
2 x	zucchini (about 1 pound),
	----------------- halved, length ----------------
	wise, cut into 1-inch pieces
2 x	sweet red peppers, cored, seeded and
	cut into 1-inch pieces
1 x	red onion, in 1/4-inch wedges
1 tsp	salt
1/4 tsp	black pepper
1 box	(1 pound) penne
3 tbl	balsamic vinegar

Instructions:

Instructions: Heat oven to 450 . Coat 2 shallow roasting pans with nonstick spray.

Mix eggplant, squash, zucchini, peppers, onion, 1/2 teaspoon salt, 1/8 teaspoon pepper in large bowl. Coat with nonstick spray; toss. Divide between 2 pans. Roast in oven 35 minutes until nicely browned and tender.

Cook pasta following directions on package. Reserve 1 cup liquid; drain.

Toss vegetables, pasta, vinegar, garlic, remaining salt and pepper with enough reserved liquid to moisten.

Makes 6 servings.

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... Penne with Roasted Red Peppers and Zucchini :: Penne with Roasted-Pepper Marinara Sauce ...