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Penne with Roasted Vegetables

Ingredients
  • 4 cups zucchini, cubed
  • 2 cups eggplant, cubed
  • 1 cup red bell pepper, coarsely chopped
  • 1 cup green bell pepper, coarsely chopped
  • 1 cup sweet white or red onions, coarsely chopped
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 3-4 cloves of garlic, chopped
  • 400 grams penne rigate or other tubular pasta (approx.)
  • freshly grated Parmesan or Asiago cheese
Instructions

Place zucchini, eggplant, peppers and onions in large bowl. Add oil, basil, oregano and garlic and toss to coat. Place vegetables in a single layer on a large baking sheet with a rim. Roast, stirring occasionally, for approx. 20 minutes or until vegetables are slightly softened. Meanwhile bring a large pot of water to boil. When vegetable are nearly done, cook penne according to package directions or until al dente. Drain. Toss roasted vegetables with penne. Top with a generous grating of Parmesan or Asiago cheese.

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