Friday, October 26, 2007

Penne with Roasted Vegetables & Goat Cheese

Penne with roasted vegetables & goat cheese


As an effort to maintain a healthy diet, I try to make vegetarian meal once a week. Unfortunately, we haven't been able to adhere to this regime the past weeks for some reasons. Ok, they are mostly excuses, so I shall not bore you with the detail.

This week however, I am determine to stick with this resolution. As I was looking for a tried and tested recipe for our vegetarian meal, I came across one listed by Robyn1007 on the Cookinglight bulletin board. Although it called for yellow squash and zucchini which I didn't have on hand, I thought I could swap it with other vegetables. In my case, I used red bell pepper and eggplant. The result is one hearty satisfying meal. The transformation of the few humble vegetables after roasting is simply amazing. I like the fact that they are easy on the waist but huge in flavor.

I can't stop raving about my love of roasting vegetable! Whenever I find a vegetable that I don't like, I would just roast it. And then, they will be welcome as VIP on my favorite list. Like cauliflower. I only eat it when it's roasted with garlic, salt and lemon juice.(yum!) Using the roasting method, I have recently became acquainted with sweet potato too. My mum would be so proud of me. She couldn't persuade me to try her favorite purple sweet potato the last time I was home.

wvd_small_by_coffeeandvanillaNote: I am excited to learn from the lovely Anh that Morgot of Coffee and Vanilla is hosting the Vegetarian Awareness Month in October. I am sure there will be more vegetarian ideas for me come early November.(When the roundup is up!)Oh, and I shall not forget to submit this pasta dish as my contribution for the Vegetarian Awareness Month.

Penne with Roasted Vegetables & Goat Cheese


Penne with Roasted Vegetables & Goat Cheese
Adapted from Cookinglight.com

1/2 pound uncooked penne (tubular-shaped pasta)
1 medium eggplant,cubed
1 large red bell pepper, remove seed and roughly chopped into cubes
1 cup thinly sliced red onion, separated into rings
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 garlic clove, minced
A handful of cherry tomatoes
1 1/2 tablespoons balsamic vinegar
1 cup (4 ounces) goat cheese
3 tablespoons chopped fresh basil
1 1/2 tablespoons chopped fresh thyme


Preheat oven to 475°.

Cook pasta according to package directions, omitting salt and fat. Drain, and set aside.

Combine eggplant and next 6 ingredients (squash through garlic) in a large bowl; toss well to coat. Arrange vegetables in a single layer in a jelly-roll pan. Bake at 475° for 20 minutes, stirring after 10 minutes.Add the cherry tomatoes to the jelly roll pan. Roast until all vegetables browned. Drizzle vinegar over vegetables; toss well.

Combine pasta, vegetable mixture, goat cheese, basil, and thyme in a large bowl; toss well.

Yield
4 servings (serving size: 1 1/2 cups)

note: the original recipe uses 2 cups of sliced zucchini and sliced yellow squash respectively.

16 comments:

  1. Mandy, thank you for such a beautiful entry.

    Greetings, Margot

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  2. Anonymous5:44 PM

    GREAT picture. I've seen that recipe on the CL BB before but wasn't sure what the final product would look like --- if the cheese would turn everything white/cheesy.

    I think I have a small log of goat cheese in the frig (thinking that is what recipe asks for).

    I am trying tomorrow...
    Love

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  3. Anonymous6:29 PM

    What a stunning dish, the colors are fabulous. Everything looks so fresh, what a delicious looking meal!

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  4. I love roasted vegetables too....one of my favorites is broccoli roasted with garlic...the slightly burnt bits are my fav!

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  5. That pasta looks really tasty, especially with those juicy cherry tomatoe on top!

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  6. Hi Mandy, you never fail to impress me with your colourful yummy dishes and bakes!

    By the way, what's the meaning of roasting? I have some hard time trying to differentiate between roasting, grilling or baking. Isn't they all the same? How about toasting? Putting into the oven?

    How about smoking?

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  7. Your pasta looks delicious! (And I think your version with the eggplant and red pepper sounds nicer than zucchini and squash)

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  8. That pasta dish would become a regular here - I love the ingredients you used!

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  9. Such a colorful, warm and inviting dish. Truely alluring!!!

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  10. I have a hard time making vegetarian meals because my husband is such a meat eater, but I'm sure I could sneak this on in!!

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  11. Delicious! I love meatless pasta like this a lot!

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  12. Anonymous9:15 PM

    What a nice healthy dish! I need to start thinking vegetarian-once-a-week too. :O

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  13. Mandy, this sounds like a wonderful and healthy dish, and the tomatoes add such pretty color. I was given a bag of squash and zucchini today, believe it or not, so your recipe is definitely calling my name. :-) As always, your photos are gorgeous!

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  14. hi! thanx for visiting! u have a great blog (ur pics n recipes are fantastic) here. do keep in touch, so u get more homesick :D!

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  15. Margot,
    thanks for organizing such wonderful event!

    anonymous,
    hope you will love it as much as we do!

    cedar,
    thanks!

    nabeela,
    I love the slightly crispy texture of broccoli!

    holler,
    thanks! I feel less guilty eating this pasta dish since there's lots of veggies. :)

    aimei,
    Dropped you an email on this.;)

    caty,
    thanks! I am not complaining because I love my eggplant and red bell pepper.

    patricia,
    it's going to be my repertoire too.

    bog boys oven,
    thanks!

    deborah,
    OCT is a carnivore too! But he couldn't stand my nagging, and finally gave it to the vegetarian meal idea.

    anh,
    I see we have a common love of eggplant!

    tigerfish,
    with the goat cheese,I am not too sure about the healthy part. ;p

    belinda,
    thanks! Perhap you can tell me how it tastes with the squash and zucchini.

    little corner of mine,
    thanks!

    Terri,
    hmmm....what can I say! I am having homesick already!

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