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Roasted-Vegetable and Feta Ziti

Roasted-Vegetable and Feta Ziti
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Serves 6| Hands-On Time: | Total Time:



  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.
By October, 2003

Nutritional Information

  • Per Serving
  • Calories 650Calories From Fat 247
  • Fat 28g
  • Sat Fat 8g
  • Cholesterol 31mg
  • Sodium 918mg
  • Protein 21g
  • Carbohydrate 85g
  • Sugar 17g
  • Fiber 15g
  • Iron 5mg
  • Calcium 285mg
What does this mean? See Nutrition 101 .

Quick Tip

For a light lunch, skip the ziti and eat the vegetables, Feta, and herbs on their own. 

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.