Ingredients: |
Ingredients: 2 cups chopped onions
2 cups chopped green or red bell peppers
2 cups quartered and sliced zucchini
3 cups chopped cremini or portabello mushrooms
4 cups chopped fresh tomatoes
1/4 c. olive oil
4 garlic cloves, minced or pressed
1 1/2 t. ground fennel seeds
2 t. salt
1/2 t. ground black pepper
1/4 c. chopped fresh basil
1 pound orzo, orecchiette, or conchigliette
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Directions: |
Directions:Preheat the oven to 400.
Place the onions, bell peppers, zucchini, mushrooms, and tomatoes in a large bowl. In a small bowl, whisk together the olive oil, garlic, fennel, salt and pepper. Pour the seasoned oil over the vegetables and toss to coat well.
Spread the vegetables in a single layer on one or two nonreactive baking sheets. Roast for 15 minutes, remove from the oven, stir in the basil, and return the baking sheet to the oven. Roast for 10 minutes more, stir again, and continue to roast until the vegetables are tender and browned, about 5 minutes.
While the vegetables are roasting, bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain and serve immediately topped with the roasted vegetables.
Try them topped with a sprinkling of Parmesan or feta cheese. |
Personal
Notes: |
Personal
Notes: To ensure even cooking and a pleasing appearance, cut all of the vegetables into approximately 1-inch cubes or pieces. Seed the zucchini if it has a very seedy center. Roasted vegetables are best served soon after baking. If you're not serving them right away, leave them on the baking sheet; when hot roasted vegetables sit in a serving bowl for too long, they steam and lose some of their special roasted texture.
Taken from "Moosewood Restaurant New Classics"
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This recipe for Roasted Vegetables for Pasta is from