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Monday
Sep302013

Garden Party Roast Vegetables with Pasta

Garden Party Roast Vegetables with Pasta

My previous recipe for 30 Days of Family Health was, if you recall, all about the cooler weather and comfort food. This one is comfort food, as well, but focuses on that bountiful harvest from the garden that’s happening right now.

We’ve all got zucchini and summer squash up to our ears. Red bell peppers? Check. Red onions? If you’re lucky! Eggplant? If you’re really lucky! Tomatoes? I hope so! Basil? Yeah, we’ve all got basil lying around that needs to be used up before the first frost. Take those vegetables that you’ve got staring you down in the crisper drawer, and make Garden Party Roast Vegetables with Pasta.

It’s so simple to make. You can chop the veggies and have them ready to marinate in under ten minutes. You don’t even have to peel any of them! I let mine marinate for just under an hour and they were full of flavor and ready to go into the oven. They marinate in a very simple mix of balsamic vinegar and a fruity olive oil. Easy! The recipe also makes a lot, so even after using up three servings, I’ve got enough roasted vegetables left to make great roasted veggie pizza, or toss some of them on top of a focaccia, have some fantastic roasted veggie sandwiches, or even puree them into a pasta sauce or soup.

This week, we’re cooking from The American Diabetes Association Vegetarian Cookbook, by Chef Steven Petusevsky. Once again, there were so many wonderful recipes to choose from, but I couldn’t get away from the one on the cover. That’s right, the Garden Party Roast Vegetables with Pasta. It was calling my name. I’m so happy that it was calling to me, because we loved it. I served it with curly elbow-type noodles, and paired with the roasted vegetables, it made for a very hearty meal.

We’re winding down now on our month-long celebration of "30 Days of Family Health,” sponsored by the American Diabetes Association (ADA). We’ve been doing this all month, and I do hope you’ve been following along!

As you know, the best prevention for diabetes starts early in life, through maintaining a healthy lifestyle and developing good habits at a young age. There are twelve bloggers promoting this healthy message for the month of September, so there is no shortage of recipe ideas brought to you by the ADA and some very talented cookbook authors! All you have to do is follow along and enjoy the ride. Check out Kitchen PLAY to get all of the latest details, links and recipes.

Garden Party Roast Vegetables with Pasta

Makes 6 servings

If any of these vegetables are out of season, feel free to use whatever is local and fresh.

1 medium red pepper, large 1-inch dice
2 medium zucchini, sliced 1/2 inch thick
2 medium yellow squash, sliced 1/2 inch thick
1 small eggplant with peel, large 1-inch dice
1 red onion, peeled and cut into 1-inch-wide wedges
1/3 cup good-quality extra virgin olive oil
1/4 cup red wine or balsamic vinegar
Sea salt and ground pepper
to taste
1 tomato, cut into wedges
1 bunch fresh basil, coarsely chopped (about 3 ounces)
1/2 cup pitted kalamata olives, chopped
Salt, to taste
1 pound dried spaghetti or shaped pasta, cooked according to package directions

1. Combine all ingredients except tomatoes, basil, olives, and pasta
in a nonreactive container. Cover and marinate at least 1 hour at
room temperature or overnight in the refrigerator.

2. Preheat oven to 450ºF. Place all vegetables except tomatoes
and basil in a nonreactive roasting pan. Roast 20 minutes or until
almost tender, turning occasionally.

3. Add tomato wedges and roast 5 minutes longer. Add basil and
olives and season with salt. Serve vegetables over or tossed into
pasta.

EXCHANGES/CHOICES

3 1/2 Starch | 3 Vegetable | 3 Fat
Calories 505 | Calories from Fat 160 | Total Fat 18.0 g | Saturated Fat 2.3 g
Trans Fat 0.0 g | Cholesterol 0 mg | Sodium 195 mg | Potassium 720 mg
Total Carbohydrate 73 g | Dietary Fiber 8 g | Sugars 9 g | Protein 13 g
Phosphorus 195 mg

All of the cookbooks highlighted this month are available in the ADA catalog. You can shop there now and receive a 25% discount on all books until October 4th, 2013! The discount code is KITCHEN2013. Remember, check out Kitchen PLAY for more links from the past month, and thank you for following along on this journey of 30 Days of Family Health. I hope that you’ve gotten some great ideas and discovered that healthy eating doesn’t have to be bland and boring. It’s exciting, fresh and delicious!

*This post is sponsored by the ADA in conjunction with Kitchen PLAY.

Garden Party Roast Vegetables with Pasta

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Reader Comments (5)

Yum! Roasted vegetables is just one of my favorite things. Roasting just brings out so much flavor. I love them with pasta like this or even on a bed of green with some goat cheese.

September 30, 2013 | Unregistered Commenterkat

This is a great (and delicious) way to use up all those end-of-the-summer veggies!

September 30, 2013 | Unregistered CommenterAmy (Savory Moments)

You had me at kalamatas ... oh my, this sounds incredible -- totally our kind of summer veggie dish.

This does look simple-- and so colorful!

October 2, 2013 | Unregistered CommenterChocolate Shavings

oh yum! yummmmmmy! Want this now!

November 18, 2013 | Unregistered CommenterSherri Jo

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