Ingredients
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1 medium zucchini, halved lengthwise and cut into 1/4-inch-thick slices
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1 1/2 cups cherry tomatoes, halved
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1 eggplant, cut into bite-size (about 1 cup)
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1 medium yellow onion, cut into 1/4-inch-thick rounds
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1 large red bell pepper, cut into 1/4-inch-thick slivers
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4 teaspoons dried basil, divided
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4 tablespoons balsamic vinegar, divided
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1 tablespoon extra virgin olive oil
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1/4 teaspoon salt
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8 ounces penne pasta (I used homemade fettucini noodles, but any pasta will work)
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2 tablespoons reduced-fat sour cream
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1/4 teaspoon fresh ground pepper
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4 tablespoons reduced-fat feta cheese
Instructions
- Preheat oven to 500ºF.
- In a medium bowl, add zucchini, tomatoes, eggplant, onion, bell pepper, 2 teaspoons basil, 2 tablespoons vinegar, oil, salt, pepper, and toss.
- Place in a single layer on a large cookie sheet lined with foil and bake 15 to 20 minutes or until vegetables are tender when pierced with a knife and just beginning to brown.
- Cook pasta. Drain and transfer to a large bowl.
- Add sour cream, vegetables, 2 teaspoons basil, 2 tablespoons vinegar, and toss to combine.
- Crumble feta cheese over the top.