Pasta & Roasted Veggies “Provencal” Style
The roasted vegetables give a wonderful flavor to the pasta.
1 Lbs. “Roma” tomatoes or any tomatoes of your choice (cut into quarters).
1 Lbs. fresh white or brown buttons mushrooms (cleaned)
1 small Eggplant ( cubed)
1/2 cup pitted “Kalamata” olives(optional)
1/4 cup olive oil
4 cloves of garlic
1/4 cup White wine
1 Tbsp. Italian seasoning or a mixture of basil, oregano and marjoram.
1/2 tsp. crushed red pepper flakes
Salt & pepper to taste
Shaved or grated “Parmesan” cheese or” Soy Parmesan” for vegans
8 oz. cooked pasta of your choice (drained)
Preheat oven to 400F.
Place all the vegetables and the olives in an oven proof dish. Drizzle the oil and add the seasoning and the wine. Mix well and roast until brown ( 35 to 45 minutes).
When all the vegetables are ready mix with the cooked pasta. Sprinkle some Parmesan on top and serve.
You can serve the dish either hot or cold. DELICIOUS!
You can substitute other vegetables such as : Zucchinis, fresh bell peppers, frozen artichoke hearts or fresh chopped fennel.
You can use fresh herbs instead of dry
If you like this dish spicier add more red pepper flakes.