Vegetarian recipe for Pasta tossed with Roasted Vegetables and a zesty combination of lemon juice, sun-dried tomatoes, balsamic vinegar and olives
450 g or 4 cups dry shell or other preferred pasta
1/2 red onion, sliced
2 medium carrots, sliced
1 medium zucchini, sliced
1 medium eggplant, sliced
2 cups or 500 mL cherry tomatoes
1 to 2 jalapeños, seeded and cut into rounds
1/2 teaspoon sea salt
1 1/2 tablespoons sesame oil
2 1/2 tablespoons fresh thyme, finely chopped (2 teaspoons dried)
2 cloves garlic, minced
juice from 1 lemon (3 tablespoons)
1/3 cup sun-dried tomatoes, soaked in hot water for at least 30 minutes, drained and chopped
3 tablespoons balsamic vinegar
1/2 cup pitted black olives
3 tablespoons nutritional yeast (optional)
2 teaspoons sriracha or hot sauce (optional)
freshly cracked black pepper to taste
In a large pot, cook the pasta in salted water until tender. Drain and return to the pot.
Line a baking sheet with parchment paper and preheat an oven to 425F/210C.
In a large bowl, toss together the onion, carrots, zucchini, eggplant, cherry tomatoes, jalapeños, salt and sesame oil. Spread the vegetables evenly onto the baking sheet.
Roast for 20 minutes. Remove from the oven and flip, then sprinkle with the thyme, garlic and lemon juice. Return to the oven for another 10 to 15 minutes until browned.
Meanwhile, soak the sun-dried tomatoes in hot water for 20 to 30 minutes. Drain and chop.
Add the roasted vegetables to the cooked pasta, along with the sun-dried tomatoes, balsamic vinegar, olives, nutritional yeast and hot sauce if using. Give everything a good toss, season with more salt and some fresh cracked black pepper to taste.
Serve hot, warm or chilled.