Roasted Vegetable Pasta Salad
By: Roz
Published: Wednesday, December 9, 2009 - 1:04am

Ingredients




1 bag bow ties or shell macaroni
1 Japanese eggplants, sliced in ½ lengthwise
2 each, med. zucchini and yellow squash
2 sweet red pepper and green bell pepper
20 Cherry tomatoes
1 clove minced garlic
2 tablespoons olive oil
2 tablespoons balsamic or red wine vinegar
1/2 teaspoon each salt and pepper
1 teaspoon each thyme and basil
Reserved marinade
2 tablespoons olive oil

Preparation

1 Mix garlic, oil, vinegar and seasonings and spread over vegetables in a baking dish to marinade, 2 hours to overnight, turning once. Drain the vegetables, saving the leftover marinade. Return to baking dish and bake in preheated 550 degree oven for 15 minutes, then broil 2 or 3 minutes until tinged with brown on edges. I prefer to roast them on the barbecue. After roasted cut into bite sized pieces. Mix with the cooked pasta and  2 Or mix more oil and vinegar to your taste. 


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