Pasta with Broiled Mediterranean Vegetables and Herbs – salad – Hope you will like this one also, it is one of the best salad. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Keep your favorite salad dressings on hand. I find that I m much more likely to eat my greens or some raw veggies when my favorite salad dressings are in the fridge. A little variety is great too I try to keep at least two kinds, either store bought or homemade on hand at all times. Some of my favorites are homemade goddess dressing, Thai peanut sauce from my local Asian grocer and rasberry vinaigrette. A vegan ranch dressing was helpful as well when I was trying to wean myself off dairy.
Ingredients (use vegan versions):
- 1 large eggplant (or 2-3 baby eggplant)
- 8 sundried tomatoes
- 3 large peppers (bell peppers, hot peppers, or mixed)
- 1 large onio
- 6 cloves garlic
- 12 green olives, coarsely chopped
- olive oil or cooking spray
- 3 teaspoon chopped fresh herbs (oregano, thyme, basil, and rosemary to taste)
- 2-3 quarts cooked pasta (medium-sized blocky shapes)
- salt
Directions:
Peel the eggplant. Put the sundried tomatoes to soak in hot
water. Slice the eggplant, peppers, and onion into small
chunky pieces. Slice the tomatoes and garlic cloves finely.
Coat a baking tray with cooking spray or olive oil. Put all
the vegetable pieces on the tray and mix them around. Coat
them on top with more oil or cooking spray. Place under the
broiler, stirring occasionally as they develop brown spots.
Remove when they are soft and most are lightly browned.
Sprinkle with salt and combine with the pasta, herbs, and
green olives, using a bit more olive oil if desired.
Serves: 4
Preparation time: 30 minutes
[tubepress mode=’tag’, tagValue=’Pasta with Broiled Mediterranean Vegetables and Herbs’]