Linguine with Balsamic Glazed Roasted Vegetables
Cate Gaudet
Quick and delicious vegetarian pasta.
ingredients
- 4 small zucchini
- 4 Japanese eggplant
- 3 sweet bell peppers, various colours
- 1 fennel bulb
- 1 large red onion
- 1 bulb garlic
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp cracked pepper
- 1 tsp red chile flakes
- 1/2 cup Kalamata olives, pits removed
- 1 cup chopped basil, loosely packed
- 2 Tbsp balsamic vinegar
- 1 pound linguine
- Parmesan or Romano Cheese
directions
- 1
Preheat oven to 425. Heat a large pot of water on the stove to boil the pasta.
- 2
Slice zucchini and eggplant into 1/8 inch thick half moon slices. Halve, seed and cut peppers into 3/4 inch dice. Separate, peel and slice garlic cloves in half lengthwise. Place all the vegetables in a large bowl and toss with olive oil, salt, pepper and chile flakes. Spread out evenly on two baking sheets and roast until golden and tender (about 20 minutes). Stir the vegetables halfway through.
- 3
When the vegetables are just about cooked, put the pasta on and cook it to al dente. Strain and toss with a bit of olive oil.
- 4
When the vegetables are ready, remove them from the oven and put them back in a large bowl with the olives, basil and balsamic vinegar. Season to taste with more salt, pepper or balsamic. Toss vegetables with the pasta and dust with freshly grated Parmesan or Romano cheese.
notes
I don't enjoy eggplant, so I will often add more onion or peppers.
Source: Cate Gaudet
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