Recipe by Dining In

Penne with Oven Roasted Vegetables

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Parve Parve
Easy Easy
12 Servings
Allergens

Contains

- Gluten - Wheat

This recipe can also be enjoyed without the pasta and dressing.

Ingredients

Main ingredients

  • 2 zucchini

  • 3 Portobello mushrooms

  • 1 large red pepper

  • 1 large yellow pepper

  • 1 large orange pepper

  • 1 eggplant

Dressing

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

Directions

To Prepare

1.

Slice the squash lengthwise, with peel. Slice the mushrooms, and then the peppers lengthwise into strips. Slice and dice the eggplant into medium sized pieces. Place sliced vegetables on a greased cookie sheet.

2.

Combine olive oil, balsamic vinegar, and salt and pour mixture over vegetables.

3.

Preheat oven to 350°. Bake for 30 to 40 minutes.

4.

Cook the pasta, rinse, and let stand.

5.

Combine the dressing ingredients in a hand blender or place in a container and shake well. Combine vegetables and pasta.

6.

Bake, covered, at 350° for 20 minutes. Pour the dressing over the pasta-vegetable mixture., and serve.

Penne with Oven Roasted Vegetables

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Sara Hojda
Sara Hojda
2 years ago

so good and feeds a crowd! I left out the balsamic vinegar but was still amazing. so glad I found this whole randomly searching the app for something to do with penne, my family loved it!