Roasted Vegetables Over Pasta with a Little Sauce

Ingredients:
rotelle pasta with roast vegetables in a bowl

  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1.5 tsp oregano
  • 1/4 tsp salt 
  • 1/4 tsp pepper
  • 1/4 tsp garlic powder
  • 1 whole roasted red and green pepper, cubed
  • 1 zucchini, cubed
  • 1 yellow squash, cubed
  • 8 oz small mushrooms, cubed
  • 1 red onion, cubed
  • 1 box of preferred pasta to serve with (optional)

Directions:

  1. Preheat oven to 450 F.
  2. Mix oil, balsamic vinegar, oregano, salt, pepper, and garlic in small bowl.
  3. Pour mixture over vegetables in large bowl and mix together until evenly coated. Spread out in single layer of baking sheet making sure to not have overlapping vegetables.
  4. Bake for 30-40 min stirring every 10 minutes or until vegetables are cooked thoroughly and browned.
  5. While baking, cook pasta according to box instructions.
  6. Serve over pasta or as a side.
handwritten list of ingredients on tall scrap of paper that does not include directions for cooking

This Roasted Vegetable recipe was used to fill in gaps.