Pasta with Broiled Mediterranean Vegetables and Herbs
Courtesy of Tom T.
1 large eggplant (or 2-3 baby eggplant)
8 sun-dried tomatoes
3 large peppers (bell peppers, hot peppers, or mixed)
1 large onion
6 cloves garlic
12 green olives, coarsely chopped
Olive oil or cooking spray
3 tsp chopped fresh herbs (oregano, thyme, basil, and rosemary to taste)
2-3 quarts cooked pasta (medium-sized blocky shapes)
grated Romano cheese (optional)
Peel the eggplant. Put the sundried tomatoes to soak in hot water. Slice the eggplant, peppers, and onion into small chunky pieces. Slice the tomatoes and garlic cloves finely.
Coat a baking tray with cooking spray or olive oil. Put all the vegetable pieces on the tray and mix them around. Coat them on top with more oil or cooking spray. Place under the broiler, stirring occasionally as they develop brown spots. Remove when they are soft and most are lightly browned.
Sprinkle with salt and combine with the pasta, herbs, and green olives, using a bit more olive oil if desired.
Lacto-vegetarians may like to add a bit of grated Romano cheese on top. Serves: 4.
See other recipes submitted by Chet Day