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1
Heat the oven to 425F.
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2
Lightly oil the bottom of a large roasting pan.
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3
Bring a large pot of water to a boil.
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4
Combine the eggplant and bell pepper in a mixing bowl.
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5
Drizzle with a tablespoon of the oil, then stir together and transfer to the roasting pan.
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6
Combine the broccoli, onion, and garlic in the same mixing bowl and drizzle with the remaining tablespoon of oil.
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7
Transfer to the roasting pan and gently mix with the other vegetables, then place in the oven.
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8
Roast the vegetables for 20 to 25 minutes, stirring every few minutes, until nicely but not overly browned.
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9
Remove from the oven, then transfer the vegetable mixture to a large pasta bowl.
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10
While the vegetables are roasting, cook the pasta in plenty of rapid simmering water until al dente, then drain.
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11
Add the sun-dried tomatoes, olives, parsley, and balsamic vinegar, if using, to the vegetables and mix well.
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12
Add the cooked pasta to the vegetable mixture and toss together with the reserved tomato oil.
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13
Season with red pepper to taste, salt, and black pepper.
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14
Serve at once.
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15
Make a salad of mixed greens, tomatoes, red beans or chickpeas, pickled beets, and sliced carrots.
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16
Serve with Salsa and Olive Oil Salad Dressing (page 223).
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17
Complete the meal with a crusty whole-grain bread.
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18
Calories: 310
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19
Total Fat: 13g
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20
Protein: 9g
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21
Carbohydrates: 43g
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22
Fiber: 8g
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23
Sodium: 300mg
