Roasted Vegetable Pasta Salad Recipe With Eggplant, Zucchini & Roasted Peppers
This flavorful pasta dish combines tender roasted eggplant and zucchini with tangy roasted red peppers, salty kalamata olives, and creamy feta cheese, all tossed in a lemony dressing. Perfect for a light and refreshing meal, this dish is sure to satisfy your cravings for a delicious and nutritious lunch or dinner.
— Constant Cookbook
Ingredients
- 1 medium eggplant, cut into 1/4-inch slices
- 1 zucchini, cut into 1/4-inch slices
- Salt, for vegetable preparation
- 1 tbsp olive oil (for the vegetables)
- 1 (13 oz) box whole wheat penne pasta
- 1/4 cup fresh lemon juice
- 3 tbsp high-quality extra-virgin olive oil
- 1/2 tsp ground pepper
- 2 roasted red bell peppers (4 halves), thinly sliced
- 1/3 cup quartered kalamata olives (pitted)
- 1/3 cup crumbled feta cheese
- 6 basil leaves, thinly sliced
Instructions
- Lay the eggplant and zucchini slices and a large piece of paper towel. Sprinkle both sides of slices with kosher salt and, using your hands, gently press the salt into the eggplant and zucchini.
- Gently press another piece of paper towel over top of the vegetables slices, and let them rest for 20 minutes. This will help to draw some of the bitterness and extra liquid out of the eggplant and zucchini.
- Preheat the oven to 450 degrees F.
- Rinse the salt off of the eggplant and zucchini slices, and pat dry with paper towel.
- Line a baking sheet with foil and lightly coat with cooking spray. Lay the eggplant and zucchini on the foil and brush both sides of the slices with 1 tablespoon of olive oil.
- Roast the eggplant and zucchini until they are tender, about 20 minutes. Cut the eggplant slices into quarters and the zucchini slices in half. Set aside.
- Cook the pasta according to pasta directions. Drain and rinse with cold water. Toss the pasta with the lemon juice, ¼ cup olive oil and pepper.
- Add the eggplant, zucchini, roasted red peppers, kalamata olives, feta cheese and basil to the pasta. Stir to combine. Serve, or refrigerate until ready to serve.
Cook Time
30M
Prep Time
PT10M
Yield
Serves 8
Nutrition
- Serving Size: 1.5 Cups
- Calories: 109 kcal
- Carbohydrate Content: 6 g
- Protein Content: 2 g
- Fat Content: 9 g
- Saturated Fat Content: 2 g
- Cholesterol Content: 6 mg
- Sodium Content: 287 mg
- Fiber Content: 2 g
- Sugar Content: 3 g
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