I love fresh vegetables in season, and have been known to go overboard on purchasing them, which may or may not have been the case this time. Anyway, there is nothing I hate more than letting fresh produce go to waste. So here’s my quick and yummy solution for a full produce drawer and a ticking clock.
Olive Oil Roasted Vegetables with Pasta
1/2 cup+ Olive Oil
2 Garlic Cloves, minced
Coarse Sea Salt to Taste
Pepper to Taste
Handful of fresh Herbs, chopped (I used Parsley & Rosemary)
1 large Onion
Vegetables, all varieties
1 Package Pasta, cooked & drained
Line a baking sheet with a non-slip mat or foil.
Chop up vegetables & onions into large bite size pieces; spread them onto a baking sheet.
Drizzle olive oil over vegetables and stir to coat, adding more oil if necessary. The olive oil will provide the “sauce,” if you will, for your pasta. Next, salt and pepper the vegetables and sprinkle herbs over top; stir.
Broil vegetables on low for 20 minutes on the middle rack of your oven, stirring once half way through. After 20 minutes, move the baking sheet up to the top rack and broil for another 7-10 minutes, stirring occasionally, and watching closely so as not to charcoal them. Once the vegetables have blistered and softened, remove from the oven and toss with pasta, making sure to get all the juices and oil from the baking sheet.
Note: If you have some fresh parmesan, I think that would taste wonderful over this.