Recipes

PASTA WITH ROASTED SUMMER VEGETABLES AND FETA CHEESE
  • Ingredients
  • 1 zucchini, sliced in half lengthwise
  • 1 small eggplant,
  • peeled and cut in half lengthwise
  • 1 red onion, cut in half crosswise
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons minced fresh basil
  • 1/2 pound bow-tie pasta,
  • cooked and drained
  • 2 medium tomatoes, seeded and chopped
  • 1/2 cup crumbled feta cheese
Directions
  1. Prepare the vegetables
  2. Stir together the olive oil, garlic and basil
  3. Brush the vegetables with a light coating of the oil mixture
  4. Rotate the vegetables in the Deep Basket 20 minutes or until very tender
  5. Remove and coarsely chop. Toss vegetables with hot cooked pasta, the remaining oil mixture, tomatoes and feta cheese
  6. Serve immediately.


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