This is one AWESOME dish!!!
Roasted Veggie Pasta – 4-6 servings
1 lb pasta
1/2 large red onion, sliced
2 medium carrots cut into thin matchsticks
1 pint grape tomatoes, halved
1 medium zucchini, cut into thin matchsticks
1 lb eggplant, skin on, cut into cubes
1/4 tsp salt
2 1/2 tbsp chopped fresh thyme leaves
3 garlic cloves, minced
2 tbsp lemon juice
3 tbsp balsamic vinegar
1/2 tsp red pepper flakes (optional
Cook the pasta according to package directions, Drain and pour back into pot.
Preheat oven to 425 degrees. In a large bowl, thrown in onion, carrots, tomatoes, zucchini, eggplant and salt. Mix evenly together. Spread out on 2 baking sheets and roast in oven for 20 min. Remove from oven and add thyme, garlic, and lemon juice. Stir and put back into oven for 10 – 15 min. Veggies should be a little browned around the edges. Add the veggies to the pasta. Pour on the balsamic vinegar, pepper flakes and pepper. Taste and add more garlic, vinegar, lemon juice or thyme. Serve and enjoy.
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