ROASTED BALSAMIC VEGETABLES WITH PENNE

Roasted Balsamic Vegetables With Penne image

An extremely easy and healthy vegetarian dinner or side dish. I discovered this recipe in Shape magazine. I made just a few changes considering I couldn't find all the ingredients needed from the original recipe at my local grocery store. Needless to say, it turned out to be delicious!

Provided by A Marx

Categories Penne

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

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

Steps:

Preheat oven to 500ºF.
In a medium bowl, add zucchini, tomatoes, eggplant, onion, bell pepper, 2 teaspoons basil, 2 tablespoons vinegar, oil, salt, pepper, and toss.
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.
Cook pasta. Drain and transfer to a large bowl.
Add sour cream, vegetables, 2 teaspoons basil, 2 tablespoons vinegar, and toss to combine.
Crumble feta cheese over the top.

Nutrition Facts : Calories 329.1, Fat 6.1, SaturatedFat 1.3, Cholesterol 2.9, Sodium 166.2, Carbohydrate 63.9, Fiber 12.9, Sugar 10.7, Protein 7.7

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