2 cups chopped onion
2 cups chopped bell peppers
2 cups chopped broccoli
2 cups cherry or grape tomatoes
2 cups chopped yellow squash
3 tablespoons olive oil, divided
2 teaspoons minced garlic
8 ounces whole grain penne pasta
1/3 cup balsamic vinegar
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1. Preheat oven to 425 degrees. Line two large rimmed baking sheets with foil (for easy clean up).
2. Toss chopped onion, bell peppers, broccoli, tomatoes and squash together with 1 tablespoon of olive oil.
3. Transfer to baking sheets and roast for 20 minutes.
4. Stir in garlic, and roast another 10 to 15 minutes, until veggies are lightly golden. Let cool.
5. Meanwhile, bring about 6 cups of water to a boil. Add pasta, stir, and reduce heat to a low boil. Cook until pasta is just barely cooked (approximately 8 minutes); do not overcook. Drain and set aside to cool.
6. Once cooled, toss together in a plastic or glass bowl with balsamic vinegar, fresh basil, salt and remaining olive oil. Add more salt or vinegar if needed. Makes approximately 8 cups. Serves 8 – 10
