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The softer vegetables (zucchini, squash, leeks) will be done before the others. Put them on their own tray.
I like the smaller zucchini and yellow squash. Those big ones the size of baseball bats are tough!
The garlic bulb...slice off the very bottom. Place it on a square of aluminum foil as is--paper and all--and drizzle with olive oil. Wrap it up!
Don't roast the tomatoes. They disintegrate! Toss 'em in fresh at the end.
Make sure you rinse and clean everything before you start slicing and dicing.
For you non-vegans, feel free to add some shredded mozzarella, fontina, or cubed provolone. Maybe some cubed salami.
This recipe will feed about 8 or 10 normal adults. Or 4 teenagers!
INGREDIENTS
2 cups yellow bell pepper, seeded, chopped
2 cups red bell pepper, seeded, chopped
2 cups orange bell pepper, seeded chopped
2 cups baby portobello mushrooms (sliced)
2 cups leeks (cleaned and chopped)
2 cups zucchini (cut in semi-circles)
2 cups yellow squash (cut in semi-circles)
1 whole garlic bulb (bottom cut off, drizzled with olive oil, wrapped in foil)
2 cups grape tomatoes (cut in half, seeds squeezed out)
Olive oil
Salt and pepper
A handful of fresh basil (snipped with scissors)
1 cup pine nuts (toasted in a dry pan until golden)
Pasta! I used farfalle, a couple pounds
HERE WE GO!
Preheat the oven to 400 degrees.
Put a large pot of water on the highest heat ya gots. This is for the pasta!
Put ALL the bell peppers and the portobello mushrooms in a bowl, drizzle with olive oil, add salt and freshly cracked black pepper. Place them on a baking tray. Or two!
Put the leeks, zucchini and squash in a bowl, drizzle with olive oil, add salt and freshly cracked black pepper. Put them on a baking tray or two.
Put all the trays in the oven.
Place the foil-wrapped garlic bulb in the oven.
Let everything roast for about 20 minutes. The softer vegetables (zucchini, squash, leeks) might take less time.
As the vegetables roast, start your pasta! Cook according to the directions on the box.
When the pasta is done, drain it and put it in a really large bowl!
Drizzle the pasta with olive oil, stir.
Add the roasted vegetables, stir.
Unwrap the garlic bulb, squeeze the cloves out of the bottom of the bulb, into the bowl. Stir stir stir.
Add the tomatoes. Stir.
Add the snipped basil. Stir.
If you're gonna go non-vegan, add your cheese and salami.
Dish it up!
Put some pasta on one of them gorgeous plates you only use at Thanksgiving. Sprinkle some toasted pine nuts on top. And...
MANGIAMO!!!
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