Autumn Pasta Dish

Autumn Pasta Dish: makes 4 servings

Make the most of the season's freshest ingredients! I made this recipe last week almost entirely from items purchased at Penn's on-campus farmers' market, which features local farmers.  This market is open Wednesdays on 36th between Walnut and Sansom (in front of the Penn bookstore).  Support local farmers; eat great food!

Ingredients:

1 large eggplant (or 2 Japanese eggplants)

1 green zucchini

1 yellow squash

1 red bell pepper

2 cups cherry tomatoes

olive oil to coat

salt

pepper

Instructions

1. Preheat oven to 400 degrees.
2. Cut all vegetables into large cubes, approximately 3/4" on each side. For the cherry tomatoes, slice each lengthwise.  
3. Add olive oil to coat and salt/pepper to taste.  
4. Arrange in a single layer on a flat baking sheet.
5.  Roast at 400 degrees for 10 minutes and then 350 degrees for an additional 25 minutes, or until vegetables are tender
6.  Once the vegetable medley is cooked, supplement with canned tomato sauce/pasta sauce of your choice.
7.  In a separate pot, boil water and cook pasta of your choice
8. To serve: add pasta to plate, add large portion of vegetable/tomato sauce mixture.  (If desired, add grated or shredded cheese to the dish.  Works nicely with mozzarella, Parmesan, and goat cheese). Serve hot/warm.

To store: Store pasta and vegetable medley in separate containers to prevent the pasta from becoming too soft.