Roasted Vegetables Over Pasta!

There is nothing like roasted summer vegetables over a big bowl of pasta.  The juices from the roasted vegetables act as the sauce.  Sprinkle with fresh herbs and feta cheese and you have yourself a feast!


An assortment of vegetables  (I used red peppers, corn, tomatoes, leeks, and garlic)

A good extra virgin olive oil

Sea Salt and freshly ground pepper, to taste

pasta, cooked according to package directions (I use organic, gluten-free, & non-GMO)



Chop vegetables into bite size pieces, toss with enough olive oil to coat, season with a little sea salt and freshly ground pepper, and roast in a 400 degree oven for 30 – 40 minutes.

Note:  You can also wrap the vegetables in aluminum foil and place on the grill.

When done roasting, toss with the cooked pasta and season with a bit more sea salt and freshly ground pepper, if needed.

Serve with freshly chopped herbs and feta cheese, if desired!  Enjoy!

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