Our Roasted Veggie Pasta really hits the spot. You can add grilled Chicken or Shrimp or any other vegetables you like. The basic dish is very versatile and you will love the three-step recipe.
- Wash, trim and chop (1) large or (2) small Zucchini into chunks, cut 1 pint of Cherry Tomatoes in half, slice 1/2 Bell Pepper into chunks and chop/mince 2-3 cloves of Garlic (or more to your taste).
- Toss the Cherry Tomatoes and Zucchini with enough Olive Oil to coat, season with salt and pepper (reserve the Garlic and Bell Peppers). Spread on a lined baking sheet and roast for 15 minutes in a 400-degree oven.
- Toss the Bell Pepper and Garlic with a bit more Olive Oil, season with salt and pepper and add to the Zucchini and Cherry Tomatoes. Roast for another 15 minutes. Adding these veggies half-way through cooking time helps prevent the Garlic from burning and the Bell Peppers don’t get too soft.
Serve with Pasta of your choice (we had Bucatini on hand) and top with some grated Parmesan. The Veggies will have some nice juices but if the dish is a little dry you can drizzle a little more Olive Oil on top.
