directions
-
1
Prepare the vegetables
-
2
Stir together the olive oil, garlic and basil
-
3
Brush the vegetables with a light coating of the oil mixture
-
4
Rotate the vegetables in the Deep Basket 20 minutes or until very tender
-
5
Remove and coarsely chop. Toss vegetables with hot cooked pasta, the remaining oil mixture, tomatoes and feta cheese
-
6
Serve immediately.
PASTA WITH ROASTED SUMMER VEGETABLES AND FETA CHEESE
ingredients
- 1 zucchini, sliced in half lengthwise
- 1 small eggplant,
- peeled and cut in half lengthwise
- 1 red onion, cut in half crosswise
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 2 tablespoons minced fresh basil
- 1/2 pound bow-tie pasta,
- cooked and drained
- 2 medium tomatoes, seeded and chopped
- 1/2 cup crumbled feta cheese