My cute sister-in-law Kristen sent me this recipe. It's so yummy and quite healthy for you, which is good cuz my little family can pretty much finish the entire dish in one sitting....and it fills a cookie sheet, so...uh...good thing it's loaded with veggies! I made a couple of slight changes, but it was pretty fantastic to begin with! If you have planted zucchini and peppers in your garden, bookmark this recipe and get excited to make it soon!
Mixed Roasted Vegetables and Pasta
1 medium green or yellow bell pepper, cut into one inch pieces
1 medium red bell pepper cut into one inch pieces
1 medium onion, cut into 8 wedges and separated
2 medium zucchini, cut into one inch pieces
8 oz whole mushrooms, optional (if they're big, I cut them in half)
1/3 cup plus 2 Tablespoons chopped fresh basil leaves
3 Tablespoons olive oil
2 Tablespoons red wine vinegar
2 tsp Italian seasoning
2 cloves Garlic, minced or pressed (or 2 tsp. bottled chopped garlic)
1/2 tsp salt
1/4 tsp pepper
2 C (6 oz) pasta - penne, cavatappi or gemelli work well
2 medium tomatoes, seeded and cut into 2 inch pieces (the picture shows cherry tomatos, which can be a bit overwhelming unless you really love them)
1 bag (8oz) shredded Italian Style 4 cheese blend (2 cups)
Heat oven to 450 degrees. In a 15x10x1 inch pan (standard cookie sheet with sides) or 3 quart casserole, place bell peppers, onion, zucchini and mushrooms. Sprinkle with 1/3 C chopped basil. In a small bowl, mix together oil, vinegar, Italian seasoning, garlic, and salt and pepper. Drizzle evenly over vegetables. Bake uncovered 25 to 30 minutes.
Meanwhile, cook and drain pasta according to package directions. Reduce oven temperature to 350 and add tomatoes and pasta to vegetable mixture; toss to coat. Sprinkle with cheese. Bake uncovered 15 minutes longer or until veggies are tender and cheese is melted. Just before serving, sprinkle with reserved chopped basil. Serve immediately. This is excellent with a green salad and some garlic bread!
(This time I added some grilled chicken that I seasoned with olive oil, garlic, and S&P just before the 2nd baking, but really, it's so good either way!)