Ingredients:
1 eggplant,
about 1 1/4 lbs., cut into 1/2 inch cubes
2 zucchinis
quartered lengthwise and then cut crosswise into 1/2 inch pieces
1 large red
onion, quartered and cut into 1/4 inch slices
2-3 T
butter, or Butter Buds
4-6 T olive
oil
5-15 cloves
of garlic, with pointed ends cut off and still held together by bulb stalk
(Just take a bulb of garlic, and cut the very tip end off. You can just
squeeze the roasted garlic out when it is soft like butter.
2 lbs plum
tomatoes, cut in half
1/4 cup
chopped fresh basil
2 T
balsamic vinegar
Salt and
pepper to taste
1 1/2 lb
spiral or shaped pasta, cooked al dente according to package instructions
About 1/2
cup or so of grated parmesan cheese (as always, we prefer
Preparations:
Layer
eggplant, zucchini, trimmed garlic bulb and onions over baking sheets that
have been buttered or greased with olive oil. Drizzle enough olive oil over
vegetables to coat. Sprinkle butter or Butter Buds and salt and pepper over
top. Toss with a spoon or tongs to mix well.
Bake at 425
degrees for about 35 minutes, tossing occasionally.
Remove from
over and reserve.
While
vegetables are cooking, place tomatoes on foil sheet large enough to enclose
them in, coat with olive oil, salt and pepper. Close foil totally around
tomatoes and place on medium heat grill. Grill for about 15 minutes,
flipping over once. Allow to cool, then puree them in a blender.
In a large
bowl, toss pasta with roasted vegetables. Cover with pureed tomatoes and
toss together. Top individual portions with grated parmesan cheese. (As
always, we prefer aged Parmigiano-Reggiano for the topping.)
Buon appetito always!
Brought to you with love from
Aunt Aletha and Dear Old Dave
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