Roasted Vegetable and Feta Ziti
Ingredients
- 1/2 cup olive oil
- 2 tablespoons balsamic vinegar
- kosher salt and black pepper
- 3 medium zucchini (about 2 pounds), halved lengthwise
- 3 medium eggplants (1 to 1 1/2 pounds), halved lengthwise
- 1 large onion, peeled and quartered
- 1 16-ounce box ziti or penne
- 4 large garlic cloves, minced
- 1 tablespoon dried oregano
- 1 teaspoon dried mint
- 3 large tomatoes, chopped
- 1 7-ounce package Feta cheese, crumbled (about 1 1/2 cups)
- freshly grated Parmesan
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