Roasted Summer Vegetable Pasta
Ingredients
- ¾ pound spaghetti
- 1 medium eggplant, cut into 3/4-inch pieces
- 1 medium onion, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 8 cloves garlic
- ½ cup olive oil
- kosher salt and black pepper
- 1 pound cherry tomatoes, halved or quartered if large
- ¼ cup fresh oregano leaves
- grated Parmesan, for serving
Organization Tags
Tags easily organize your Recipe Library
Comments