Penne with Roasted Vegetables

Name: Penne with Roasted Vegetables
Ingredients: 1 medium eggplant, peeled and cut into 1-in. chunks; 2 small zucchinis, cut into 1-in. chunks; 1 large red or green sweet pepper, (or small 1 of each), cut into 1-in. squares; 2 huge portobello mushrooms, (or 3 or 4 smaller ones), stems removed and cut into thick slices; 1 medium red onion, cut into 1-in. chunks; 4 garlic cloves, chopped; 1/2 cup olive oil; 1/4 cup balsamic vinegar; 1 tsp salt; 1 tsp dried oregano, (or Italian seasonings); 1/4 tsp black pepper; 3 cups uncooked penne, or other large shape pasta (about 375 g); grated Parmesan, or Asiago for sprinkling

www.todaysparent.com

The beauty of this penne with roasted vegetables is that you can throw a lot of veggies into it, and your kids will be happy because they're eating pasta.

View full recipe on www.todaysparent.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.todaysparent.com.

Share this recipe:

Ingredients

1 medium eggplant, peeled and cut into 1-in. chunks
2 small zucchinis, cut into 1-in. chunks
1 large red or green sweet pepper, (or small 1 of each), cut into 1-in. squares
2 huge portobello mushrooms, (or 3 or 4 smaller ones), stems removed and cut into thick slices
1 medium red onion, cut into 1-in. chunks
4 garlic cloves, chopped
1/2 cup olive oil
1/4 cup balsamic vinegar
1 tsp salt
1 tsp dried oregano, (or Italian seasonings)
1/4 tsp black pepper
3 cups uncooked penne, or other large shape pasta (about 375 g)
grated Parmesan, or Asiago for sprinkling