Preheat oven to 400°F. Toss eggplant, zucchini, and red bell pepper with olive oil, oregano, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until tender and lightly caramelized. Let cool slightly
Cook penne according to package directions. Drain and rinse under cool water to stop cooking
In a large bowl, combine cooked pasta, roasted vegetables, halved baby tomatoes, and minced garlic. Drizzle with 2 tbsp olive oil and red wine vinegar, if using. Toss gently to combine
Fold in chopped basil and Parmesan cheese. Season to taste with more salt and pepper. Serve chilled or at room temperature, enjoy!
Ingredients
8 oz penne pasta of choice
1 small eggplant, diced
1 zucchini, diced
1 red bell pepper, chopped
1 cup fresh baby tomatoes, halved
2 tbsp Urban Meadow extra virgin olive oil (plus more for roasting)
