Monday, February 23, 2009

Roasted Vegetables



I developed this recipe in the kitchen one night. I just started slicing up my favorite vegetables. I roasted them in the oven, and I have also grilled them on the grill for this recipe. Both ways lend a hearty rustic flavor to this dish. I made it for my parents and my brother and sister in law one day and they loved it too.

Roasted Vegetables
Sliced vary of vegetables (onions, green, red and yellow peppers, garlic, potatoes (sliced very thin), broccoli, carrots, even cauliflower)
Pasta, cooked according to package & drained
Olive oil to drizzle
Freshly grated parmesan cheese
Sea salt & Pepper
Herbs of your choice

Coat veggies with olive oil and toss well. Roast vegetables in 425-degree oven for about 40 minutes. Veggies will be browned. Transfer veggies to a large bowl, combine cooked pasta with it, and stir well so that the pasta is coated with the now flavored olive oil. Stir in cheese and it will become creamy. This is so healthy and good!

3 comments:

Kirby3131 said...

I just recently started roasting vegetables. Seriously - maybe a month ago was my very first attempt. I never thought of tossing them with pasta - YUM!

Leigh said...

Kirby-The olive oil and parmesan cheese thicken it a bit and it is sooo good.

Kristy Morris said...

Thanks Leigh.. I fixed this the other night and it was wonderful. When Jason and I first met he made something similar to this with red pot, roma tom and onions with olive oil and italian seasoning which has been a hit ever since. I love this site and have found several other recipes that I am going to try. I can't wait to fix the new one with the pasta and your choice of seafood. I'll let you know how it turns out.