|Coarsely chopped vegetables.|
|After being tossed with olive oil, the vegetables are spread out on a parchment lined baking sheet.|
|I used this prepared sauce instead of sun dried tomatoes|
|You can use spaghetti or soba noodles.|
|Roasted vegetables chopped after roasting.|
|Pasta mixed with sun dried tomato sauce.|
|Roasted vegetables on top of pasta.|
1 medium zucchini, quartered and cut into 1/3 lengths
1 medium eggplant, peeled, and cut into large strips
1 red or orange pepper, quartered
5 to 6 mushrooms, coarsely sliced
2 tbsp olive oil
1/2 of a 1 pound package spaghetti or soba noodles
3 tbsp tomato based pesto sauce
Place vegetables into a large bowl and toss with the olive oil. Spread out on a parchment lined baking sheet. Roast in an oven at 400 degrees F for 20 minutes. Turn vegetables over and roast for another 10 minutes. While the vegetables are roasting, bring a medium size pot to a boil and cook the noodles per the directions on the package.
Remove the vegetables from the oven and chop into small pieces. Place into a bowl and set aside. Drain the cooked pasta and place into a serving bowl. Add the pesto sauce to the pasta and mix together. Place desired serving of pasta onto your plate and top with roasted vegetables. Serves four.