Penne With Eggplant, Zucchini and Yellow Squash

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Ingredients

  • 1 (1 lb) eggplant, cut into 1-inch cubes
  • 2 (6 ounce) zucchini, cut into 1-inch cubes
  • 2 (6 ounce) yellow squash, cut into 1-inch cubes
  • 1 onion, cut into 1-inch cubes
  • 1 red bell pepper, seeded and cut into 1-inch cubes
  • 3/4 lb penne
  • 1/2 cup chopped fresh basil
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons extra virgin olive oil

Directions

  1. Preheat the broiler.

  2. Prepare 2 baking pans with nonstick cooking spray.

  3. On the baking pans, place the eggplant, zucchini, yellow squash, onion, and bell pepper in a single layer.

  4. Spray to coat well with nonstick cooking spray.

  5. Broil, 7 inches from the heat, for about 15-20 minutes or until the vegetables are tender and browned; transfer to a large bowl.

  6. Bring a large pot of water to boiling; add in penne and cook according to package directions; drain.

  7. Add penne to the bowl with the vegetables; add in basil, parmesan, and oil; toss to coat.

Source

Recipe courtesy of ratherbeswimmin via food.com website.

Tags

eggplant - yellow squash - zucchini