Another great after-work quick and delicious dinner. Good enough for a buffet or luncheon, too.
Penne with roasted vegetables (adapted from Cafe Fernando blog)
3 cloves garlic
1 teaspoon salt
1 eggplant, cubed
12 grape tomatoes, sliced in half
10 ounces mushrooms, sliced in half
1 bell pepper, coarsely chopped
freshly ground black pepper
6 tablespoons olive oil
10 ounces penne pasta
2 ounces grated soy parmesan
Roughly chop the garlic cloves and sprinkle them with salt. Mash them with a fork to create a fine puree.
Toss the vegetables with garlic, black pepper, and 3 tablespoons olive oil in a large bowl and spread them in a single layer on a large rimmed baking sheet. Roast in a preheated 400 degree F. oven for approximately 30 minutes or until the edges of the eggplants start to caramelize.
Meanwhile, bring a large pot of water to boil. When veggies are nearly done, cook the pasta according to package instructions, til al dente. Drain.
Return the pasta into the pan and toss with the cooked vegetables and 3 tablespoons olive oil. Top with soy parmesan. Makes 2 servings.