Our Recipe Menu
- Recipe For Chicken Tacos
- Garlic Smashed Potatoes
- Delicious Shrimp Casserole
- Hearty Lasagna
- Seafood Scampi Linguine
- Delicious Apple Crisp Recipe
- Grilling A Great Tasting Steak
- Recipe For Orange Glazed Baked Ham
- Pecan Pumpkin Pie
- Asparagus and Artichoke Pasta Salad
- Pasta Salad With Roasted Vegetables
- Shrimp Stuffed Mushrooms
- Seafood Lovers Lobster Salad
- Old Time Popcorn Balls
- Beer Battered Onion Rings
- All American Barbecued Chicken
- Cooking Fresh Lobster
- Simple Turkey Recipe
- Delicious Meatball Hoagies
- Recipe For Classic Potato Salad
- Easy Spaghetti Pie
- Recipe For Perfect Prime Rib
- Frosted Chocolate Brownies
- Christmas Brie Appetizer
- Homemade Turkey Stuffing
- Recipe For Delicious Lemon Yogurt Cake
- Pineapple Upside-Down Cupcakes
- Grilled Filet Mignon
- Strawberry Shortcake Recipe
- Spicy Low Calorie Chicken Cacciatore
- Chicken Noodle Soup Recipe
Pasta Salad With Roasted Vegetables
A great tasting recipe for Pasta Salad with Roasted Vegetables and Feta
cheese.
Ingredients required:
1 medium eggplant, peeled and cubed
(about 6 cups)
3 medium zucchini, cubed (about 5 cups)
1/4 cup olive
oil
8 plum tomatoes, cubed (about 7 cups)
3 garlic cloves, pressed
1
cup diced red onions
1/2 tsp. salt
1/2 tsp. black pepper
1-1/2 pounds
farfalle pasta (cooked according to package directions)
12 oz. feta cheese,
cubed
1/2 cup chopped fresh parsley
2 tsp. chopped fresh
thyme
Heat oven to 450 degree F. Butter a 9x13-inch baking dish. In a large bowl, combine eggplant and zucchini; drizzle with 2 Tbsp. olive oil and toss well to coat. Arrange vegetables in prepared baking dish.
Combine tomatoes, garlic, onions, and remaining olive oil in a jelly-roll pan. Sprinkle eggplant mixture and tomato mixture with salt and pepper and roast until vegetables are tender, stirring once, 30 minutes. Combine all ingredients in a large serving bowl. Makes 20 cups.
