Penne With Eggplant, Zucchini, and Yellow Squash

niedziela, 9 lutego 2014

Penne With Eggplant, Zucchini, and Yellow Squash

Time: 50 mins

Ingredients

  • 1 (1 lb) eggplant, cut into 1-inch cubes
  • 2 (6 ounce) zucchini, cut into 1-inch cubes
  • 2 (6 ounce) yellow squash, cut into 1-inch cubes
  • 1 onion, cut into 1-inch cubes
  • 1 red bell pepper, seeded and cut into 1-inch cubes
  • 3/4 lb penne
  • 1/2 cup chopped fresh basil
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons extra virgin olive oil

Directions

  • 1 Preheat the broiler.
  • 2 Prepare 2 baking pans with nonstick cooking spray.
  • 3 On the baking pans, place the eggplant, zucchini, yellow squash, onion, and bell pepper in a single layer.
  • 4 Spray to coat well with nonstick cooking spray.
  • 5 Broil, 7 inches from the heat, for about 15-20 minutes or until the vegetables are tender and browned; transfer to a large bowl.
  • 6 Bring a large pot of water to boiling; add in penne and cook according to package directions; drain.
  • 7 Add penne to the bowl with the vegetables; add in basil, parmesan, and oil; toss to coat.

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