This is a recipe Frog Prince loves! Each summer when produce is plentiful, he requests this dish. I often add it to the menu just to surprise him. It's a keeper!
Mixed Roasted Veggies and Pasta - Adapted From Betty Crocker
{Print Recipe}
1 each; medium red, green, yellow and orange bell peppers, cut into 1-inch pieces
1 medium red/purple onion, cut into wedges and separated
2 medium zucchini, cut into 1-inch pieces
8 oz mushrooms, sliced
2 T basil
3 T olive oil
2 teaspoons Italian seasonings
1/2 tsp. salt
1/4 tsp. pepper
2 C. uncooked pasta - cavatappi, or we like whole wheat rotinin or penne
2 medium tomatoes, cut into 2 inch pieces
1 bag (8oz) shredded Italian style cheese
Heat oven to 450. In 9x13 glass pan, place peppers, onion, zucchini and mushrooms. Sprinkle with basil. In a small bowl, mix oil, vinegar, Italian seasonings, salt and pepper; drizzle over veggies. Bake uncovered for 25-30 minutes. Stir after 15 minutes.
Meanwhile, cook and drain pasta according to package directions. Reduce oven temperature to 350, and add tomatoes and pasta to the veggie mix. Toss to coat. Sprinkle with cheese and bake uncovered for 15+ more minutes until the veggies are tender and the cheese is melted.
