PASTA SALAD WITH ROASTED SUMMER VEGETABLES AND FETA

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  • PASTA SALAD WITH ROASTED SUMMER VEGETABLES AND FETA

directions

  • 1

    Trim ends from zucchini and cut in half lengthwise

  • 2

    Cut eggplant in half lengthwise

  • 3

    Peel onion and cut in half crosswise

  • 4

    Cut yellow pepper in sections and remove seeds and membrane

  • 5

    Cut tomatoes in half crosswise and squeeze out seeds

  • 6

    Coarsely chop

  • 7

    Peel garlic and mince

  • 8

    Remove leaves from oregano stems and mince

  • 9

    Stir together the olive oil, garlic and oregano

  • 10

    Brush some of the oil on all the vegetables except the tomatoes and grill for 5 to 6 minutes per side or until very tender

  • 11

    Remove to a cutting board and let cool

  • 12

    Coarsely chop vegetables and add to pasta with the remaining oil mixture, balsamic vinegar, tomatoes and feta cheese

  • 13

    Toss well.

PASTA SALAD WITH ROASTED SUMMER VEGETABLES AND FETA

ingredients

  • 1 medium zucchini
  • 1 small eggplant, peeled
  • 1 red onion
  • 1 yellow bell pepper
  • 2 tomatoes
  • 3 cloves garlic
  • 4 sprigs fresh oregano
  • 1/2 cup olive oil
  • 1/2 pound bow-tie pasta, cooked, drained and
  • rinsed in cold water
  • 3 tablespoons balsamic vinegar
  • Salt and pepper to taste
  • 1/2 cup crumbled feta cheese

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