Tasty Vegan – Warm Pasta Salad with Roasted Vegetables and Pesto Vinaigrette

2

Be Like Water

Warm Pasta Salad with Roasted Vegetables and Pesto Vinaigrette

Ingredients
  • 1 medium eggplant (or 1/2 large), cut into 3/4 inch cubes
  • 2 medium zucchini, quartered lengthwise and cut into 3/4 inch pieces
  • 1 medium red onion, coarsely chopped
  • 1 head garlic
  • 1 red or yellow bell pepper, sliced
  • 8 ounces mushrooms, quartered
  • 8 ounces grape tomatoes
  • 16 ounces spiral pasta (whole wheat or gluten-free)
  • 1 15-ounce can chickpeas (or 1 1/2 cups cooked), rinsed and drained
  • 1/4 cup kalamata olives, pitted and sliced (optional)
  • 2 cups fresh basil leaves, lightly packed
  • 2 tablespoons chopped walnuts, optional
  • 1 tablespoon nutritional yeast, optional
  • 3/4 cup fat-free vinaigrette such asΒ Fat-Free Balsamic-Raisin Vinaigrette
  • Salt and freshly ground black pepper, to taste
Instructions
  1. Preheat oven to 425F. Arrange eggplant and zucchini on a non-stick baking sheet in a single layer and sprinkle the chopped onion over them. Sprinkle with salt and pepper. Put the head of garlic in a corner of the baking…

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2 comments on “Tasty Vegan – Warm Pasta Salad with Roasted Vegetables and Pesto Vinaigrette

  1. OMG! I want that–right now! Looks CRAZY delicious! Did you make that?

  2. piratepatty says:

    Well that settles lunch today! Looks great!

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