Roasted Pepper Primavera

This is a delicious and light summer dish. The only down side -- you heat up your tiny apartment kitchen while making it in the heat of the summer.... :( But, while we enjoyed our dinner, we thought you could certainly make the veggies on the grill cutting down using the oven during the summer!

Roasted Pepper Primavera* - From Hannah at the Mulberry Spot

3 carrots, peeled and cut into thin strips

1 large zucchini, cut into thin strips

2 yellow squash, cut into thin strips

1 yellow bell pepper, cut into thin strips

1 red bell pepper, cut into thin strips

1/8 C olive oil

salt and pepper

1 T Italian seasoning

1 pound pasta

15 cherry tomatoes, halved

Parmesan cheese, optional

Slice all the veggies... yes, it takes a little time, but just think about all the deliciousness you are about to enjoy :)

Preheat the oven to 450 degrees F. In a glass 9x13 pan, mix together the veggies, oil and seasonings.



Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.



[note, I baked mine on cookie sheets -- hence the photos -- but, I won't do it on cookie sheets again... the glass baking dish(es) will be what I use so the veggies don't burn]

While veggies are roasting, cook the pasta according to package directions. Drain and rinse. Then, toss the veggies and the pasta together in a large bowl. Stir in tomatoes.





Top with Parmesan cheese, if desired, and enjoy!

*This made a HUGE batch of pasta. For the two of us, we'll halve it again in the future... and now my freezer is stocked with leftovers!