Dragon's Pasta with Roasted Vegetables and Feta
Recipe by Dragon
1 red bell pepper, cut into ½ inch pieces
1 green bell pepper, cut into ½ inch pieces
1 yellow bell pepper, cut into ½ inch pieces
1 green zucchini, cut into 1 inch pieces
1 yellow zucchini, cut into 1 inch pieces
1/2 red onion cut into 1 inch pieces
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram
6 tablespoons olive oil
1 1/2 pounds penne pasta
1 cup of cherry tomatoes, halved
3/4 cup chopped fresh basil or 2 1/4 tablespoons dried
3 tablespoons balsamic vinegar
2 garlic cloves, minced
1 cup feta cheese, cubed
1 cup black olives
3/4 cup grated parmesan cheese
1. Preheat oven to 450° F. Combine vegetables in prepared pan and sprinkle with thyme, oregano and marjoram. Drizzle with 3 tablespoons olive oil; sprinkle with salt and pepper; toss to coat. Roast until vegetables are tender and beginning to brown, stirring occasionally, approximately 25 minutes. Don’t let the zucchini overcook or it will get mushy.
2. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.
3. Combine pasta, roasted vegetables, tomatoes, and basil in large bowl. Add remaining 3 tablespoons oil, vinegar, and garlic; toss to combine. Add the feta cheese and black olives; toss gently. Season pasta with salt and pepper, to taste. Sprinkle with Parmesan and serve.