Roasted Vegetable Pasta
1 medium zucchini, diced
1 red or yellow pepper, seeded and diced
1 large onion, thinly sliced
2 tablespoons extra-virgin olive oil, divided
Salt and freshly ground pepper to taste
2 large tomatoes, chopped
¼ cup chopped basil
2 cloves garlic, minced
12 ounces whole-wheat pasta of your choice
½ cup crumbled feta cheese for sprinkling at the table.
Preheat oven to 450 F. Put a large pot of lightly salted water on to boil.
Toss zucchini, bell pepper and onion with 1 tablespoon olive oil in a large roasting pan or large baking sheet. Season with salt and pepper. Roast the vegetables, stirring every 5 minutes, until tender and browned, about 20 minutes.
Meanwhile, combine tomatoes, basil, garlic and the remaining 1 tablespoon olive oil in a large bowl. Season with salt and pepper to taste.
Cook pasta until just tender. Drain and transfer to the bowl with the tomatoes. Add the roasted vegetables and toss well. Adjust seasoning with salt and pepper. Serve, passing feta cheese separately.
Note: I added some sliced shitake mushrooms while baking. It was delicious.