Meatless Monday Main Dish: Ziti with Roasted Summer Vegetables

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School is a few weeks underway already in Alabama, and I am amazed at how hard my kids’ homework is. Last week, my two oldest children were up to almost 10 every night doing math problems, reading their quota of 150 minutes a week and so on. My son even had to do a “glog” which is actually the same thing as a “blog”. Pretty cool, huh. After a long day at school (and after-school sports), I love to serve the kids something really healthy, colorful and fresh. This dish was a hit the other night, especially topped with freshly grated Parmesan cheese. It’s great when I can feel good about what they are eating, especially when they are working so hard and need good nutrition.

Ziti with Roasted Summer Vegetables

Cook Time:

30 minutes

Prep Times:

15 minutes

Yield:

4 servings

Ingredients:

3 small zucchini, cut into 1/2-inch pieces
2 small yellow squash, cut into 1/2-inch pieces
1 large eggplant, peeled and cut into 1/2-inch cubes
1/2 purple onion, diced
3 tablespoons olive oil, divided
1/2 teaspoon sea salt, divided
1/2 teaspoon freshly ground pepper, divided
5 roma tomatoes, quartered
8 ounces ziti, cooked
3 tablespoons balsamic vinegar
1/2 cup freshly shaved Parmesan cheese
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh Italian parsley

Preparation:

1. Preheat oven to 450F.

2. Layer zucchini, squash, eggplant and purple onion on a single layer on a baking sheet. Drizzle with 2 tablespoons olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast vegetables, stirring occasionally, 30 minutes or until tender.

3. Meanwhile, layer tomatoes on a small baking sheet or baking dish. Sprinkle with remaining olive oil and remaining salt. Bake in preheated oven for 30 minutes.

4. Toss cooked pasta with eggplant mixture and tomatoes. Add remaining pepper, balsamic vinegar, cheese and herbs. Serve immediately.

Note: This also tastes great cold so cover and refrigerate any leftovers.

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