Roasted-Vegetable and Feta Ziti

Roasted-Vegetable and Feta Ziti
Formula Z/S
Serves 6
preparation
25
minutes
cooking
40
minutes

Ingredients

1/2
cup
olive oil
2
tablespoons
balsamic vinegar
kosher salt and black pepper
3
medium zucchini (about 2 pounds), halved lengthwise
3
medium eggplants (1 to 1 1/2 pounds), halved lengthwise
1
large onion, peeled and quartered
1
16-ounce box ziti or penne
4
large garlic cloves, minced
1
tablespoon
dried oregano
1
teaspoon
dried mint
3
large tomatoes, chopped
1
7-ounce package Feta cheese, crumbled (about 1 1/2 cups)
freshly grated Parmesan

Directions

  1. Heat the broiler. In a small bowl, whisk together 2 tablespoons of the oil, the vinegar, 1 teaspoon salt, and a few grinds of pepper.
  2. Brush the mixture on the cut sides of the zucchini, eggplant, and onion. Arrange them cut-side up in a large, shallow baking pan.
  3. Broil the vegetables until golden brown and tender, 6 to 8 minutes per side. Transfer to a cutting board. Cut the zucchini crosswise into thin slices. Cut the eggplant into 1-inch pieces. Chop the onion coarsely.
  4. Meanwhile, in a large pot, cook the pasta according to the package directions; drain.
  5. Return the pot to the stove, add the garlic and the remaining oil, and cook over low heat until the garlic sizzles. Stir in the oregano and mint.
  6. Add the cooked pasta, broiled vegetables, tomatoes, Feta, ½ teaspoon salt, and a few more grinds of pepper. Warm over low heat if necessary. Sprinkle with the Parmesan before serving.
Lesie Pendleton
September 2003

Nutritional Information

  • Per Serving
  • Calories From Fat 247
  • Fat 28 g
  • Sat Fat 8 g
  • Cholesterol 31 mg
  • Sodium 918 mg
  • Protein 21 g
  • Carbohydrate 85 g
  • Sugar 17 g
  • Fiber 15 g
  • Iron 5 mg
  • Calcium 285 mg
What does this mean? See Nutrition 101.