M
MiniMe
Guest
3 med. zucchini
3 shallots
1 red onion
2 bell peppers (yellow, red)
1 sm. eggplant
4 garlic cloves, minced
3 T. balsamic vinegar
1/2 T. rosemary leaves
1 T. olive oil
1 tsp. salt
1 tsp. fresh ground pepper
8 oz. penne pasta
Cut zucchini, shallots, onion, peppers and eggplant into 1/2 to 1 inch pieces. Toss with garlic, vinegar, rosemary, oil, salt and pepper. Roast in a large pan at 375 degrees for 45 minutes stirring twice. Cook pasta in boiling water al dente. Toss pasta with vegetables and the following dressing.
(If desired you can add 2 cups cooked, cubed chicken for a complete meal)
Balsamic Dressing:
1/4 c. olive oil
1/4 cup balsamic vinegar
1 T. water
2 garlic cloves, minced
1 T. honey
1 T. Dijon mustard
1 T. fresh basil, chopped
1/2 tsp. salt
1/2 tsp. pepper
Whisk all ingredients together.
3 shallots
1 red onion
2 bell peppers (yellow, red)
1 sm. eggplant
4 garlic cloves, minced
3 T. balsamic vinegar
1/2 T. rosemary leaves
1 T. olive oil
1 tsp. salt
1 tsp. fresh ground pepper
8 oz. penne pasta
Cut zucchini, shallots, onion, peppers and eggplant into 1/2 to 1 inch pieces. Toss with garlic, vinegar, rosemary, oil, salt and pepper. Roast in a large pan at 375 degrees for 45 minutes stirring twice. Cook pasta in boiling water al dente. Toss pasta with vegetables and the following dressing.
(If desired you can add 2 cups cooked, cubed chicken for a complete meal)
Balsamic Dressing:
1/4 c. olive oil
1/4 cup balsamic vinegar
1 T. water
2 garlic cloves, minced
1 T. honey
1 T. Dijon mustard
1 T. fresh basil, chopped
1/2 tsp. salt
1/2 tsp. pepper
Whisk all ingredients together.
