Penne With Balsamic Roasted Vegetables
Ingredients
2 s eggplants
2 ripe beefsteak tomatoes
16 baby carrots
cup balsamic vinegar, plus
1 tablespoon balsamic vinegar, divided
2 tablespoons fresh oregano, chopped
2 tablespoons olive oil, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
12 ounces uncooked penne pasta
1 cup vegetable broth
1/2 cup dry white wine
4 tablespoons grated parmigiano-reggiano
Preparation
1
Tip: Quarter an eggplant lengthwise and cut into 1-inch cubes. Preheat oven to 450F.
2
In a large bowl, combine eggplant, tomatoes, carrots, 1/3 cup of the balsamic vinegar, oregano, 1 tablespoon of the olive oil, salt, and pepper. Toss to coat. Arrange vegetables on a large baking sheet that has been coated with nonstick spray, and roast 20 minutes or until golden brown and tender. Remove vegetables from oven, and set aside.
3
Meanwhile, cook penne in a large pot of rapidly boiling water until just tender, about 10 minutes. Drain and transfer to a large bowl. Add remaining tablespoons balsamic vinegar and olive oil, broth, and vermouth. Toss to coat. Add roasted vegetables; toss to combine. Spoon pasta and vegetables into shallow bowls, and top with grated parmesan.
4
Description: "Meatless: 34%% of dv for protein"
5
Start to Finish Time:"0:35"
Tools
.
Yield:
4.0 servings
Added:
Friday, December 10, 2010 - 1:02am
