Roasted Veggie Pasta

Ingredients

• 1 head broccoli

• 1 head cauliflower

• 1 sweet orange bell pepper

• 1 zucchini

• 1 pint cherry tomatoes

• 1 eggplant

• 1 red onion

• Olive oil

• Seasonings: salt, pepper, garlic powder, Italian seasoning, herb blend

• 1 box rotini pasta (or any pasta you like)

• 1 cup pesto (store-bought or homemade)

  • Tip: I love the vegan kale pesto from Trader Joe’s!

• Parmesan cheese 

• Balsamic glaze

Instructions:

1. Preheat the oven to 400°F (200°C).

2. Chop all the vegetables into bite-sized pieces and spread them evenly across two sheet pans.

3. Drizzle veggies with olive oil and season with salt, pepper, garlic powder, Italian seasoning, and/or herb blend. Toss to coat and roast for 25 minutes.

4. While the veggies roast, bring a large pot of salted water to a boil and cook the entire box of pasta according to package directions.

5. Drain the pasta and return it to the pot. Add the pesto and roasted vegetables, and toss everything together until well mixed.

6. Serve warm, topped with parmesan cheese and a drizzle of balsamic glaze.