Roasted Vegetable Baked Ziti
2 tablespoons butter
2 tablespoons flour
2 cups vegetable broth
1 medium onion, poked with a fork
3 tablespoons parmesan cheese
salt and pepper
2 pounds plum tomatoes, seeded, quartered
2 medium italian eggplant, quartered, sliced
2 large red bell peppers, seeded, quartered
1 large spanish onion, halved, cut into eighths
4 cloves garlic, chopped
1/4 cup calamata olives, pitted, sliced
2 tablespoons olive oil
1 pound ziti pasta, cooked al dente, drained
1 pound mozzarella cheese, sliced thin
1/2 cup grated parmesan cheese
Make sauce: In a saucepan, melt butter. Stir in flour and cook, whisking about 2 minutes. Stir in vegetable broth, a little bit at a time. Add onion and Parmesan cook until the thickness you would like. Remove onion. Set aside.
In a roasting pan arrange tomatoes, eggplant, red peppers, onion and toss with garlic, olives and oil. Place pan in the oven on the top shelf for 30 minutes or until vegetables are beginning to brown. Remove from oven to a cutting board and roughly chop all the vegetables. Transfer them to a bowl.
Preheat oven to 375 degrees F.
Ladle about 1/3 of sauce on the bottom of a 9 by 13-inch pan. Layer 1/2 of vegetables, 1/2 cooked pasta, 1/2 of mozzarella, 1/2 pasta, 1/3 sauce, 1/2 mozzarella, 1/2 vegetables, 1/3 sauce, Parmesan. Bake, covered with foil, for approximately 35 minutes. Remove foil and bake for 10 minutes more or until bubbly.
Yield: 10 servings
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