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Print this Recipe    Penne Vegetables

Penne with Roasted Vegetables

4 cups zucchini, cubed
2 cups eggplant, cubed
1 cups red bell pepper, coarsely chopped
1 cup green bell pepper, coarsely chopped
1 cup sweet white or red onions, coarsely chopped
1/4 cup extra virgin olive oil
1/2 tsp. oregano
1/2 tsp. basil
3-4 cloves of garlic, chopped
400 g penne rigate or other tubular pasta (approx.)
freshly grated Parmesan or Asiago cheese

Place zucchini, eggplant, peppers and onions in large bowl. Add
oil, basil, oregano and garlic and toss to coat.

Place vegetables in a single layer on a large baking sheet with a
rim.

Roast, stirring occasionally, for approx. 20 minutes or until
vegetables are slightly softened.

Meanwhile bring a large pot of water to boil. When vegetable are
nearly done, cook penne according to package directions or until
al dente. Drain.

Toss roasted vegetables with penne. Top with a generous grating of
Parmesan or Asiago cheese.

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