Penne with Oven-Roasted Vegetables

Recipe courtesy of Kosher.com

You can skip the pasta and the dressing if you’re so inclined, but include the entire thing for a full meal-in-one that will leave the entire family satisfied.

SERVES 12

• 2 zucchini, sliced lengthwise, peel on
• 3 portobello mushrooms, sliced
• 1 large red pepper, sliced lengthwise
• 1 large yellow pepper, sliced lengthwise
• 1 large orange pepper, sliced lengthwise
• 1 eggplant, cut into medium-sized pieces
• 2 tsp olive oil
• 3 tsp balsamic vinegar
• ⅛ tsp salt
• 1 pkg tri-color pasta, prepared according to pkg instructions

Dressing

• 3 cloves garlic
• ½ cup vinegar
• ½ cup olive oil
• 1½–2 tsp oregano
• ½ tsp salt
• ½ tsp black pepper

Preheat oven to 350°F (175°C).

Place all the vegetables on a greased baking sheet. Combine olive oil, balsamic vinegar, and salt and pour on top. Place baking sheet in oven and bake for 30–40 minutes.

Combine the dressing ingredients in a hand blender or place in a container and shake well. Combine vegetables and cooked pasta. Bake, covered, at 350°F (175°C) for 20 minutes.

Pour the dressing over the pasta-vegetable mixture and serve.