Roasted Vegetables. Ee-yew!
If you were to announce to your children that you were having roasted vegetables for dinner, I’m guessing that the universal response would not be enthusiastic. That’s because you haven’t tried this recipe, which incorporates eggplant along with other great summer and fall vegetables. Give it a whirl. And I’ll bet you’ll find yourself making it a lot.
Rigatoni with Roasted Vegetables
6 oz dried pasta - rigatoni is a nice shape but use whatever you can find
1/2 c olive oil
1 pkg onion soup mix (1 oz) - I use Lipton since I often have it on hand for dip.
2 T fresh thyme
2 large carrots, scraped and cut into 1 inch pieces
1 medium zucchini, cut into 1 inch pieces
1 eggplant, cut into 1 inch pieces
1 8 oz pkg mushrooms, sliced
1/2 c balsamic vinegar
1/3 c toasted pine nuts - I know that lots of times you skip things like this that “feel” optional but this really adds to the dish, also consider using soy nuts (we keep them on hand for salads)
2 oz shaved Parmesan cheese (you can substitute Romano)
Cook pasta according to directions, drain.
Whisk 1/4 c olive oil, soup mix, and thyme in bowl. Add carrot and next 3 ingredients, tossing to coat. Spread vegetables evenly in roasting pan, roast at 450 degrees for 20-25 mins, stirring occasionally. Remove from heat,
combine vegetables and rigatoni.
Whisk remaining oil with balsamic vinegar. Pour over pasta mixture. Sprinkle with pine nuts, shaved cheese and pepper, serve warm.
I guarantee that your whole family will love it!
eggplant, roasted vegetables, pasta
My StumbleUpon Page
Leave a Reply