Pasta with Oven Roasted Eggplant, Zucchini, Goat Cheese and Mint

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Pasta with Oven Roasted Eggplant, Zucchini, Goat Cheese and Mint
 
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Yield: 4 servings
Ingredients
  • 1 medium eggplant, cubed
  • 2 zucchini, cubed
  • 4 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • ¼ cup mint, minced
  • ¼ tsp red pepper flakes or to taste
  • salt and pepper to taste
  • 4 oz goat cheese
  • ½ lb pasta
Instructions
  1. Preheat oven to 450. Line two baking sheets with foil and spray with cooking spray. Place the eggplant and zucchini cubes on these trays in a single layer. Spray with cooking spray and sprinkle with salt. Roast for 20 minutes.
  2. Cook the pasta in boiling salted water according to package directions.
  3. Mix the balsamic vinegar, olive oil, mint, red pepper flakes, salt, and pepper in a small bowl.
  4. Toss together the pasta, eggplant, zucchini and goat cheese. Add the dressing and serve.
Notes
Adapted from Closet Cooking

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You are reading this post on Eats Well With Others at https://joanne-eatswellwithothers.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.

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