Pasta w/ Roasted Veggies & Olives

Name: Pasta w/ Roasted Veggies & Olives
Ingredients: 8 to 10 ounces penne or spiral pasta, preferably whole wheat or spelt; 1 long narrow Japanese eggplant, cut into 1/4-inch-thick slices, or 1 smallish eggplant, quartered lengthwise and sliced 1/4 inch thick; 1 large red bell pepper, cut into 1-inch squares; 4 cups small broccoli florets (or one 16-ounce bag fresh precut florets); 2 tablespoons extra virgin olive oil; 1/2 medium red onion, thinly sliced; 4 cloves garlic, sliced; 1/3 cup sliced oil-cured sun-dried tomatoes, 2 tablespoons; of their oil reserved; 1/2 cup pitted Kalamata olives; 1/4 cup finely minced fresh parsley; 1 tablespoon balsamic vinegar, or more to taste, optional; Dried red pepper flakes to taste; Salt and freshly ground pepper to taste

Pasta w/ Roasted Veggies & Olives was pinched from <a href="http://www.vegkitchen.com/recipes/pasta-and-noodles/pasta-dishes/pasta-with-roasted-vegetables-and-olives/" target="_blank">www.vegkitchen.com.</a>

INGREDIENTS

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8 to 10 ounces penne or spiral pasta, preferably whole wheat or spelt

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1 long narrow Japanese eggplant, cut into 1/4-inch-thick slices, or 1 smallish eggplant, quartered lengthwise and sliced 1/4 inch thick

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1 large red bell pepper, cut into 1-inch squares

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4 cups small broccoli florets (or one 16-ounce bag fresh precut florets)

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2 tablespoons extra virgin olive oil

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1/2 medium red onion, thinly sliced

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4 cloves garlic, sliced

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1/3 cup sliced oil-cured sun-dried tomatoes, 2 tablespoons

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of their oil reserved

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1/2 cup pitted Kalamata olives

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1/4 cup finely minced fresh parsley

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1 tablespoon balsamic vinegar, or more to taste, optional

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Dried red pepper flakes to taste

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Salt and freshly ground pepper to taste

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