| Recipes |

Penne with Oven-Roasted Vegetables

Recipe courtesy of Kosher.com

You can skip the pasta and the dressing if you’re so inclined, but include the entire thing for a full meal-in-one that will leave the entire family satisfied.


  • 2 zucchini, sliced lengthwise, peel on
  • 3 portobello mushrooms, sliced
  • 1 large red pepper, sliced lengthwise
  • 1 large yellow pepper, sliced lengthwise
  • 1 large orange pepper, sliced lengthwise
  • 1 eggplant, cut into medium-sized pieces
  • 2 tsp olive oil
  • 3 tsp balsamic vinegar
  • ⅛ tsp salt
  • 1 pkg tri-color pasta, prepared according to pkg instructions
  • 3 cloves garlic
  • ½ cup vinegar
  • ½ cup olive oil
  • 1½–2 tsp oregano
  • ½ tsp salt
  • ½ tsp black pepper

Preheat oven to 350°F (175°C).

Place all the vegetables on a greased baking sheet. Combine olive oil, balsamic vinegar, and salt and pour on top. Place baking sheet in oven and bake for 30–40 minutes.

Combine the dressing ingredients in a hand blender or place in a container and shake well. Combine vegetables and cooked pasta. Bake, covered, at 350°F (175°C) for 20 minutes.

Pour the dressing over the pasta-vegetable mixture and serve.


(Originally featured in Family Table, Issue 834)

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