Roasted Veggies

What I really love about Summer, is the variety of fresh vegetables! I recently started going to "Daousts", which is a local market, that sells fresh local fruits and vegetables, about 5 minutes away from Hudson. The price is right, and I am always satisfied with what I buy!
Lately I have been buying random veggies, grilling them and topping them with goat cheese, SO delicious. What's fun about veggies, is you can literally do anything with them, put it in a sandwich, top it on a homemade pizza, or pop them into a pasta etc. If you live alone like myself, save your left over roasted or grilled veggies for omelets, so good!


Here's a recipe from Chatelaine Mag, it's simple, packed with flavor and takes about 15 minutes to cook!



Roasted veggies and pasta with goat cheese

Ingredients

• 3 garlic cloves, peeled
• 2 large tomatoes, coarsely chopped
• 1 yellow pepper, chopped
• 1 small red onion, chopped
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 450 g pkg whole-wheat or spelt linguine
• 1/2 130 g log herbed goat cheese
• 1/2 cup shredded fresh basil

1. Position a rack in bottom of oven. Preheat oven to 500F. Bring a large saucepan of water to a boil. Place garlic in a large bowl. Add tomatoes, pepper and onion to garlic, along with oil and salt. Season with fresh pepper and stir to coat. Spread veggies out in a single layer on a baking sheet.
2. Roast veggies on bottom oven rack until lightly browned, about 15 minutes. Stir halfway through.
3. Add pasta to boiling water after veggies have roasted 7 minutes. Cook until al dente, about 8 to 10 minutes
4. Remove roasted garlic to a large bowl. Mash against side of bowl. Add veggies and their juices. Drain pasta and add to bowl. Crumble in cheese. Sprinkle with basil and stir until combined.

Photo Credit: chatelaine.com

For more info on this recipe or other delicious ideas, visit chatelaine.com

Cheers!