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

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.

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

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


Coffee and Vanilla said...

Mandy, thank you for such a beautiful entry.

Greetings, Margot

Anonymous said...

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...

Anonymous said...

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

Nabeela said...

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

Jacqueline Meldrum said...

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

Aimei said...

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?

Caty said...

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

Patricia Scarpin said...

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

Big Boys Oven said...

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

Deborah said...

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!!

Anh said...

Delicious! I love meatless pasta like this a lot!

Anonymous said...

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

Belinda said...

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!

Little Corner of Mine said...

What a beautiful dish!

Terri @ A Daily Obsession said...

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!

Mandy said...

thanks for organizing such wonderful event!

hope you will love it as much as we do!


I love the slightly crispy texture of broccoli!

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

Dropped you an email on this.;)

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

it's going to be my repertoire too.

bog boys oven,

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

I see we have a common love of eggplant!

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

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

little corner of mine,

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

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