Roasted Balsamic Vegetables With Penne Recipe

Name: Roasted Balsamic Vegetables With Penne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium zucchini, halved lengthwise and cut into 1/4-inch-thick slices; 1 1/2 cups cherry tomatoes, halved; 1 eggplant, cut into bite-size (about 1 cup); 1 medium yellow onion, cut into 1/4-inch-thick rounds; 1 large red bell pepper, cut into 1/4-inch-thick slivers; 4 teaspoons dried basil, divided; 4 tablespoons balsamic vinegar, divided; 1 tablespoon extra virgin olive oil; 1/4 teaspoon salt; 1/4 teaspoon fresh ground pepper; 8 ounces penne pasta (I used homemade fettucini noodles, but any pasta will work); 2 tablespoons reduced-fat sour cream; 4 tablespoons reduced-fat feta cheese

Servings: persons

1 medium zucchini, halved lengthwise and cut into 1/4-inch-thick slices
1 1/2 cups cherry tomatoes, halved
1 eggplant, cut into bite-size (about 1 cup)
1 medium yellow onion, cut into 1/4-inch-thick rounds
1 large red bell pepper, cut into 1/4-inch-thick slivers
4 teaspoons dried basil, divided
4 tablespoons balsamic vinegar, divided
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
8 ounces penne pasta (I used homemade fettucini noodles, but any pasta will work)
2 tablespoons reduced-fat sour cream
4 tablespoons reduced-fat feta cheese

1
Preheat oven to 500u00b0F.
2
In a medium bowl, add zucchini, tomatoes, eggplant, onion, bell pepper, 2 teaspoons basil, 2 tablespoons vinegar, oil, salt, pepper, and toss.
3
Place in a single layer on a large cookie sheet lined with foil and bake 15 to 20 minutes or until vegetables are tender when pierced with a knife and just beginning to brown.
4
Cook pasta. Drain and transfer to a large bowl.
5
Add sour cream, vegetables, 2 teaspoons basil, 2 tablespoons vinegar, and toss to combine.
6
Crumble feta cheese over the top.

364

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 medium zucchini, halved lengthwise and cut into 1/4-inch-thick slices, 1 1/2 cups cherry tomatoes, halved, 1 eggplant, cut into bite-size (about 1 cup), 1 medium yellow onion, cut into 1/4-inch-thick rounds, and more.

Yes, Roasted Balsamic Vegetables With Penne falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Balsamic Vegetables With Penne

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