Roasted Vegetable Salad


8 ounces uncooked rotini
2 large Chinese eggplants, trimmed and cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 medium zucchini, halved and cut into 3/4-inch slices
1 small carrot, peeled and cut into 1/2-inch pieces
2 roma tomatoes, cut into eighths
2 medium shallots, quartered
2 cloves garlic, quartered
1 teaspoon dried basil
4 tablespoons olive oil, divided
1 tablespoon balsamic vinegar or red wine vinegar


1. Preheat oven to 425 degrees. Cook rotini according to package directions. Rinse in cold water; drain.

2. Meanwhile, in large bowl combine eggplant, red pepper, zucchini, carrot, tomatoes, shallots, garlic and basil; mix lightly. Drizzle with 2 tablespoons olive oil; toss to coat.

3. Spread mixture in 15x10-inch baking pan. Roast 35 to 40 minutes or until vegetables are tender, stirring occasionally.

4. In large bowl, combine rotini, roasted vegetables, remaining 2 tablespoons olive oil and vinegar; toss to mix. Season with salt and pepper to taste. Serve at room temperature.




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