Healthy Alternative Recipes
Roasted Vegetable Pasta Salad

Ingredients

• 8 plum tomatoes (about 2 lb/1 kg), cut in wedges
• 2 sweet red peppers, preferably peeled, cut in chunks
• 2 sweet yellow peppers, preferably peeled, cut in chunks
• 4 thin eggplants (about 1 lb/500g), cut in 1-inch/2.5 cm chunks
• 1 bulb fennel, trimmed and cut in wedges
• 1 large onion, peeled and cut in wedges
• 1 tbsp olive oil
• 1 tbsp chopped fresh rosemary, or 1/2 tsp/ 2 ml dried
• 1 tbsp chopped fresh thyme, or 1/2 tsp/2 ml dried
• ½ tsp salt
• ¼ tsp pepper
• 2 heads garlic
• 1 lb penne
  
  Balsamic Basil Dressing
• 3 tbsp balsamic vinegar
• ½ tsp salt
• ¼ tsp pepper
• 2 tbsp olive oil
• ¼ cup shredded fresh basil or chopped parsley
• 2 tbsp chopped fresh mint
  

Method

1. Arrange tomatoes, cut side up with peppers, eggplants, fennel and onion in a single layer on baking sheets lined with parchment paper. (You will need 2 baking sheets.) 
2. Drizzle vegetables lightly with oil and sprinkle with rosemary, thyme, salt, and pepper.
3. Cut top quarter off heads of garlic. Wrap garlic in foil.
4. Roast garlic and vegetables in a preheated 400F/200C oven for 40 to 45 minutes until vegetables are tender and brown and garlic is very soft. Place vegetables in a large bowl. Squeeze garlic out of cloves, add to vegetables and toss.
5. Meanwhile, cook pasta in a large pot of boiling water. When tender, drain well and add to vegetables.
6. For dressing, combine vinegar, salt, pepper and oil in a small bowl. Add dressing, basil and mint to vegetables and pasta and toss well. taste and adjust seasonings if necessary. 
7. Serve warm or at room temperature.
   
   

Recipe Notes

Makes 6 servings

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