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Pasta with Roasted Vegetables and Olives Recipe


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     Pasta with Roasted Vegetables and Olives

Category   Entrees - Maindishes
Sub Category   None
Servings   6

Oil for the pan
1 long, narrow Japanese eggplant, cut into 1/4-inch slices
1 large red bell pepper, cut into 1-inch squares
2 Tbl. extra virgin olive oil
4 c. small broccoli florets or one (16-ounce) bags frozen florets
1/2 medium red onion, thinly sliced
4 garlic cloves, sliced
8 to 10 ounces penne or spirals, preferably whole wheat
1/3 c. oil-packed sliced sun-dried tomatoes, plus 2 Tbl oil
1/2 c. pitted kalamata olives
1/4 c. finely minced fresh parsley
1 Tbl. balsamic vinegar
Dried red pepper flakes
Salt and ground black pepper

Heat the oven to 425F. Lightly oil the bottom of a large roasting pan. Bring a large pot of water to a boil. Combine the eggplant and bell pepper in a mixing bowl. Drizzle with a Tbl. oil, then stir together and transfer to a roasting pan. Combine the broccoli, onion, and garlic in the same mixing bowl and drizzle with the remaining Tbl. oil. Transfer to the roasting pan and gently mix with the other vegetables, then place in the oven. Roast the vegetables for 20 to 25 minutes, stirring every few minutes, until nicely but not overly browned. Remove from the oven, then transfer the vegetable mixture to a large pasta bowl. While the vegetables are roasting, cook the pasta and drain. Add the sun-dried tomatoes, olives, parsley, and balsamic vinegar to the vegetables and mix well. Add the cooked pasta to the vegetables mixture and toss together with the reserved tomato oil. Season with red pepper to taste, salt and black pepper. Serve to once.

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