1/3 Photos of Roasted Balsamic Vegetables With Penne
A Marx's Note:
An extremely easy and healthy vegetarian dinner or side dish. I discovered this recipe in Shape magazine. I made just a few changes considering I couldn't find all the ingredients needed from the original recipe at my local grocery store. Needless to say, it turned out to be delicious!
My Private Note
Units: US | Metric
- 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
- 1Preheat oven to 500ºF.
- 2In a medium bowl, add zucchini, tomatoes, eggplant, onion, bell pepper, 2 teaspoons basil, 2 tablespoons vinegar, oil, salt, pepper, and toss.
- 3Place 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.
- 4Cook pasta. Drain and transfer to a large bowl.
- 5Add sour cream, vegetables, 2 teaspoons basil, 2 tablespoons vinegar, and toss to combine.
- 6Crumble feta cheese over the top.
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Nutritional Facts for Roasted Balsamic Vegetables With Penne
Serving Size: 1 (373 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 329.1
- Calories from Fat 55
- Total Fat 6.1 g
- Saturated Fat 1.3 g
- Cholesterol 2.9 mg
- Sodium 166.1 mg
- Total Carbohydrate 63.9 g
- Dietary Fiber 12.9 g
- Sugars 10.6 g
- Protein 7.6 g
The following items or measurements are not included:
reduced-fat feta cheese