Roasted Veggies and Pasta

Since Chris has had his nose in his study guides, I made dinner tonight. I decided to make something inspired by a baked roasted veggie and pasta entree that Giada De Laurentiis made on her show. I hit the produce section at the store, and came home with half a garden.

1 small-ish eggplant
1 yellow squash (summer squash)
1 zucchini
1- 8 oz box of cremini mushrooms
1 small bunch of asparagus (around 8 oz)
1 baseball sized onion
1 large red bell pepper
2 cloves of garlic
1 lb pasta (I used rigatoni)
1 can tomato puree
Salt, pepper and olive oil

Cut eggplant into rounds about 1/2-3/4 inch thick, and soak in heavily salted water for around 15 minutes. Preheat oven to 400 degrees. Cut the rest of the vegetables into bit-sized chunks. Keep the asparagus and garlic separate from the other veggies. Toss them in enough oil to coat, and arrange on baking sheet (I put parchment paper on mine to help make clean up easier). Salt and pepper (and any other herbs you desire). The eggplant, squash, zucchini, onion, pepper and mushrooms went in first, and roasted for around 30 minutes, checking and stirring ever 10 minutes. The asparagus and garlic went for the last 10 minutes. The pasta was boiled, and drained and tossed with the puree and veggies.

The end result was a filling yet reasonably healthy meal, and enough leftovers to feed an army.

Note: If parchment paper isn’t used, the oven temperature can be increased, and the time decreased, but since I didn’t want to have to deal with burning parchment, I lowered the temperature.


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