Recipes

PASTA SALAD WITH ROASTED SUMMER VEGETABLES AND FETA
  • Ingredients
  • 1 medium zucchini
  • 1 small eggplant, peeled
  • 1 red onion
  • 1 yellow bell pepper
  • 2 tomatoes
  • 3 cloves garlic
  • 4 sprigs fresh oregano
  • 1/2 cup olive oil
  • 1/2 pound bow-tie pasta, cooked, drained and
  • rinsed in cold water
  • 3 tablespoons balsamic vinegar
  • Salt and pepper to taste
  • 1/2 cup crumbled feta cheese
Directions
  1. Trim ends from zucchini and cut in half lengthwise
  2. Cut eggplant in half lengthwise
  3. Peel onion and cut in half crosswise
  4. Cut yellow pepper in sections and remove seeds and membrane
  5. Cut tomatoes in half crosswise and squeeze out seeds
  6. Coarsely chop
  7. Peel garlic and mince
  8. Remove leaves from oregano stems and mince
  9. Stir together the olive oil, garlic and oregano
  10. Brush some of the oil on all the vegetables except the tomatoes and grill for 5 to 6 minutes per side or until very tender
  11. Remove to a cutting board and let cool
  12. Coarsely chop vegetables and add to pasta with the remaining oil mixture, balsamic vinegar, tomatoes and feta cheese
  13. Toss well.


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