Roasted-Vegetable and Feta Ziti

roasted-vegetables
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 650 calories
    • Calories 247 calories from fat
    • 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
  • September 2003

Ingredients

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