Roasted Veggie Pasta

  • 15 min

    Total time

  • Easy

    Level

  • 2

    Yields

  • Seasonality

    Spring

  • 2 cup diced onion
  • 2 cup diced eggplant
  • 1 cup diced red pepper
  • 4 tsp olive oil, divided
  • 1 Tbsp. Yondu, divided
  • 1 tsp oregano
  • 1 tsp balsamic vinegar
  • ¼ cup toasted pine nuts
  • 4 slices of bread (grilled/toasted)

Method

    1. In a pan over high heat add 2 tsp oil, onion, eggplant and pepper. Stir and cook until slightly charred; 5 min.
    2. Remove pan from heat and stir oregano and ½ T Yondu.
    3. Mix remaining Yondu with 2 tsp oil and vinegar for a quick vinaigrette.
    4. Spoon cooked vegetables over bread and serve dressed with pine nuts and vinaigrette.

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