I love this Vegan Recipe! I made it earlier this evening and it was a hit. Instead of roasting the veggies though, I sauteed them with a little olive oil, a clove of garlic, and a sprinkle of Italian seasoning along with salt and pepper. Next time I want to put marinated artichokes in the veggies.
- serves 8
- 2 zucchini
- 1 eggplant
- 2 pints grape tomatoes
- 1/4 cup extra virgin olive oil
- 1 cup + 2 tablespoons Parmesan cheese (grated and divided)
- 3 cloves garlic, grated
- 1 pound penne pasta
- salt and pepper, to taste
- Preheat oven to 400°. Prepare 2 cookie sheets by lining them with parchment paper.
- Wash vegetables well. Dry and cut into bite size pieces, about 1/2″.
Separate veggies between two pans and sprinkle with salt and pepper. Roast for 40-45 minutes, rotating top and bottom pan and stirring vegetables every 15 minutes. Once your vegetables start to brown around the edges they are done.
Approximately 15 minutes before vegetables are done, prepare penne by bringing an 8 quart pot of water to a boil. Add pasta and a handful of salt. Cook according to package directions (approximately 7-10 minutes). Remove from heat when pasta is al dente. Drain. Pour pasta into a large serving bowl, add hot roasted vegetables on top.
Drizzle 1/4 cup olive oil over the top and add garlic and 1 cup cheese. Toss well to combine. Sprinkle top with Parmesan cheese and serve.