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!