Penne with Roasted Winter Vegetables

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2 pounds plum tomatoes, quartered
1 fennel bulb, trimmed and cut in wedges
1 pound asian eggplant, cut in 2-inch chunks
2 large carrots, cut in sticks
2 cups broccoli florets, (about 2-inch pieces)
2 cups cauliflower florets, (about 2-inch pieces)
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon chopped fresh thyme
2 whole heads garlic
2 jalapeno peppers, halved and seeded
1 pound penne pasta
2 tablespoons balsamic vinegar
1 teaspoon salt
2 tablespoons olive oil
1/3 cup chopped fresh basil, parsley or chives

In large bowl, combine tomatoes, fennel, onion, eggplant, carrots, broccoli and cauliflower. Add 2 tablespoons of the olive oil, salt, pepper and thyme; toss gently. Arrange on 2 parchment paper-lined baking sheets.

Cut top quarter off garlic bulbs; place, cut side down, on 1 baking sheet. Add jalapenos, skin side up. Roast vegetables in bottom third of 425 F  oven for about 30 minutes. Squeeze garlic; if tender, remove and set aside; if not tender, turn cut side down and cover with foil.

Roast vegetables for 10 to 15 minutes longer or until browned. Chop jalapenos and place in large serving bowl. Meanwhile, in large pot of boiling salted water, cook penne for about 8 minutes or until tender but firm. Drain well.

Sauce: Add balsamic vinegar and salt to bowl. Squeeze roasted garlic into vinegar mixture. Stir in olive oil . Add vegetables, pasta and basil; toss to combine. Season with more salt and pepper to taste.

Makes 6 to 8 servings.

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