Penne With Balsamic Roasted Vegetables
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2  s eggplants  
2 ripe beefsteak tomatoes  
16 baby carrots
 cup balsamic vinegar, plus
1 tablespoon balsamic vinegar, divided
2 tablespoons fresh oregano, chopped 
2 tablespoons olive oil, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
12 ounces uncooked penne pasta
1 cup vegetable broth
1/2 cup dry white wine
4 tablespoons grated parmigiano-reggiano
cooking spray

Preparation

1 Tip: Quarter an eggplant lengthwise and cut into 1-inch cubes. Preheat oven to 450F. 2 In a large bowl, combine eggplant, tomatoes, carrots, 1/3 cup of the balsamic vinegar, oregano, 1 tablespoon of the olive oil, salt, and pepper. Toss to coat. Arrange vegetables on a large baking sheet that has been coated with nonstick spray, and roast 20 minutes or until golden brown and tender. Remove vegetables from oven, and set aside. 3 Meanwhile, cook penne in a large pot of rapidly boiling water until just tender, about 10 minutes. Drain and transfer to a large bowl. Add remaining tablespoons balsamic vinegar and olive oil, broth, and vermouth. Toss to coat. Add roasted vegetables; toss to combine. Spoon pasta and vegetables into shallow bowls, and top with grated parmesan. 4 Description: "Meatless: 34%% of dv for protein" 5 Start to Finish Time:"0:35"