Ingredients
- 1 eggplant, cut into bite-sized pieces
- 1 zucchini, cut into bite-sized pieces
- 1 bell pepper, cut into bite-sized pieces
- 1-pint cherry tomatoes or 2 large tomatoes
- 1 box pasta, cooked according to package directions
- 1 cup feta cheese
- 6 tablespoons olive oil, divided
- 1 ½ tablespoons vinegar
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat oven to 375 degrees.
- Combine all prepared vegetables in a large bowl. Toss with 2 tablespoons of olive oil, season with salt and pepper to taste. Roast for 20 minutes. Vegetables will be soft and slightly caramelized.
- In a small bowl make the dressing by combining 4 tablespoons olive oil, vinegar, Italian seasoning, salt, and pepper.
- Combine cooked vegetables and pasta in a large bowl, toss with vinaigrette and coat well.
- Add feta cheese.
Chef's Tips
- Top with fresh herbs, parsley, basil, or mint.
- Serve hot or cold, can make ahead up to two days in advance.
- Mix in fresh greens, like spinach or kale.
