This is a nutritious entree, and oven roasted vegetables make it memorable.
Ingredients:
1 TBS olive oil
2 TBS balsamic vinegar
2 TBS chopped fresh parsley
1 tsp dry oregano
1/4 tsp cayenne pepper
1/2 tsp salt
1 zucchini, quartered lengthwise
1 medium red onion, quartered
1 red bell pepper, cored and seeded
3 or 4 portobello mushrooms, stems removed (I was cheap I only used 2)
8 ounces linguine or spaghetti
Instructions:
- In a large bowl, combine oil, vinegar, parsley, oregano, cayenne, and salt. Set aside.
- Preheat oven broiler.
- Arrange zucchini, onion, bell pepper and mushrooms on a baking pan. Broil the vegetables until they are tender, about 5 minutes per side. Remove vegetables as they become done and transfer to a cutting board and coarsely chop. Toss the vegetables with the dressing.
- Cook pasta per package directions, drain. Add pasta to roasted vegetables and toss.
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