Name: Roasted Vegetable Greek Pasta
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 zucchini, sliced; 1 small eggplant, diced; 1 red onion, sliced; 2 cloves of garlic, minced; 2 tablespoons of olive oil; Salt and pepper to taste; 8 oz of your favorite pasta; 1 cup of cherry tomatoes, halved; 1/2 cup of crumbled feta cheese; 1 tablespoon of fresh oregano, chopped; 1 tablespoon of fresh parsley, chopped; Juice of 1 lemon

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, combine the red bell pepper, yellow bell pepper, zucchini, eggplant, red onion, and minced garlic.
Drizzle the olive oil over the vegetables and season with salt and pepper. Toss everything together until well coated.
Spread the vegetables out in a single layer on the prepared baking sheet.
Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and slightly caramelized.
While the vegetables are roasting, cook the pasta according to the package instructions until al dente. Drain and set aside.
In a large serving bowl, combine the roasted vegetables, cherry tomatoes, crumbled feta cheese, fresh oregano, and parsley.
Add the cooked pasta to the bowl and toss everything together gently to combine.
Squeeze the lemon juice over the pasta and give it a final toss to mix all the flavors.
Serve the Roasted Vegetable Greek Pasta warm, garnished with additional fresh herbs and a sprinkle of feta cheese.

Ingredients

Instructions

Nutrition Facts

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