Roasted Vegetables With Garlic And Pasta

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 3 medium zucchini, cut in half lengthwise and sliced
• 1 leek, sliced (white part only)
• 1 medium red bell pepper, cut into 1-inch pieces
• 1 medium yellow bell pepper, cut into 1-inch pieces
• 1 eggplant, cut in quarters lengthwise and sliced
• 6 tablespoons balsamic vinegar, divided
• 2 tablespoons olive oil
• 10 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon italian spices
• 8 ounces penne pasta, uncooked
• 2 cups cooked chicken, diced
• 1 cup chicken broth

Recipe

• 1 preheat oven to 375 degrees.
• 2 combine all vegetables in a large roasting pan sprayed with non-stick cooking spray.
• 3 in a small bowl, blend 2 tbsp balsamic vinegar, oil, garlic, salt, pepper and italian seasonings. pour the blended ingredients over the vegetables and toss until covered well.
• 4 roast in oven for 45 minutes, stirring twice.
• 5 while roasting vegetables, cook pasta according to package directions. drain well.
• 6 remove vegetables from oven and pour the remaining balsamic vinegar over the vegetables.
• 7 in a large bowl, toss together cooked pasta, roasted vegetables, chicken, and chicken broth.
• 8 serve with crumbled feta cheese or grated parmesan cheese over top.