This is a recipe Frog Prince loves! Each summer when produce is plentiful, he requests this dish. I often add it to the menu just to surprise him. It's a keeper!
Mixed Roasted Veggies and Pasta - Adapted From Betty Crocker
{Print Recipe}
1 each; medium red, green, yellow and orange bell peppers, cut into 1-inch pieces
1 medium red/purple onion, cut into wedges and separated
2 medium zucchini, cut into 1-inch pieces
8 oz mushrooms, sliced
2 T basil
3 T olive oil
2 teaspoons Italian seasonings
1/2 tsp. salt
1/4 tsp. pepper
2 C. uncooked pasta - cavatappi, or we like whole wheat rotinin or penne
2 medium tomatoes, cut into 2 inch pieces
1 bag (8oz) shredded Italian style cheese
Heat oven to 450. In 9x13 glass pan, place peppers, onion, zucchini and mushrooms. Sprinkle with basil. In a small bowl, mix oil, vinegar, Italian seasonings, salt and pepper; drizzle over veggies. Bake uncovered for 25-30 minutes. Stir after 15 minutes.
Meanwhile, cook and drain pasta according to package directions. Reduce oven temperature to 350, and add tomatoes and pasta to the veggie mix. Toss to coat. Sprinkle with cheese and bake uncovered for 15+ more minutes until the veggies are tender and the cheese is melted.
This looks so good! I love mixed veggie dishes and the pasta can only help. I am definitely trying this after our next grocery trip!
ReplyDeleteYum! This is going into May's menu!
ReplyDeleteI love your blog and am often eating off your recipes. This recipe is in the oven right now but I realized you mention vinegar in the text but not ingredients. I put a TBSP in--cd you tell us how much to add or if it was a typo and it shdn't even be added to this mix? Tks!
ReplyDeleteMarybeth
Hi Marybeth! Thanks for catching the vinegar. The original recipe calls for 1 T red wine vinegar -- I've used 1 T white vinegar and balsamic vinegar before, but honestly, most of the time we don't use any vinegar. So -- I think that you'll be fine with what you're using.
ReplyDeleteHope you enjoy this recipe!