Veggie Feta-stic! (Roasted Balsamic Vegetables Over Pasta)

17 Aug

Mmm I love fresh crumbled feta cheese…. 

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1 medium zucchini, sliced into thin rounds
1 Japanese eggplant, sliced into thin rounds
1/2 medium red onion, sliced into thin strips
2 plum tomatoes, cut into small wedges
1 yellow (or red) bellpepper, cut into thin strips
1/4 cup packed fresh basil, roughly chopped
3 tbsp olive oil, divided
4 tbsp balsamic vinegar, divided
salt and pepper
8 oz pasta that holds sauce well (I used farfalle, penne or corkscrew would work well, too)
1/4 cup reduced fat sour cream
1/3 cup fresh crumbled feta cheese

Preheat oven to 500.

In a ziplock bag, combine zucchini, eggplant, tomatoes, onion, bell pepper, basil, 3 tbsp of balsamic vinegar, 2 tbsp olive oil, and a pinch of salt and pepper.  Shake to coat veggies in vinegar and oil.  Pour veggies on foil covered baking sheet, spreading them out in as thin of a layer as possible.  Bake for 15 to 20 minutes, until veggies are tender.

In the mean time, cook pasta according to package directions.  Drain and return to pot.  Add in sour cream and remaining balsamic vinegar and olive oil. 

Mix in roasted veggies with pasta.  Sprinkle with feta cheese.

Serves 4

If you’re not afraid of carbs, crusty French bread with a simple balsamic vinegar and olive oil dip is great with this meal for that extra balsamic-kyness.

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