Roasted Balsamic Vegetables With Penne

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 medium zucchini, halved lengthwise and cut into 1/4-inch-thick slices
• 1 1/2 cups cherry tomatoes, halved
• 1 eggplant, cut into bite-size (about 1 cup)
• 1 medium yellow onion, cut into 1/4-inch-thick rounds
• 1 large red bell pepper, cut into 1/4-inch-thick slivers
• 4 teaspoons dried basil, divided
• 4 tablespoons balsamic vinegar, divided
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 8 ounces penne pasta (i used homemade fettucini noodles, but any pasta will work)
• 2 tablespoons reduced-fat sour cream
• 4 tablespoons reduced-fat feta cheese

Recipe

• 1 preheat oven to 500ºf.
• 2 in a medium bowl, add zucchini, tomatoes, eggplant, onion, bell pepper, 2 teaspoons basil, 2 tablespoons vinegar, oil, salt, pepper, and toss.
• 3 place in a single layer on a large cookie sheet lined with foil and bake 15 to 20 minutes or until vegetables are tender when pierced with a knife and just beginning to brown.
• 4 cook pasta. drain and transfer to a large bowl.
• 5 add sour cream, vegetables, 2 teaspoons basil, 2 tablespoons vinegar, and toss to combine.
• 6 crumble feta cheese over the top.