Food Storage & Other Adventures in Motherhood

Food Storage Friday: Roasted Vegetables and Pasta

by heather

Served with a side of roasted broccoli

┬áThis is one of those things that I came up with trying to use what I had in my fridge. I had peppers, mushrooms, half an onion and feta cheese, plus all the food storage staples in my pantry. The recipe I found online and a slightly different vegetable combo and called for grilling the veggies instead of roasting. Roasting just sounded better and easier. (Roasting vegetables is my favorite way to cook them. It’s worth the effort.) This recipe requires very little effort, but you do have plan ahead a little to marinate your veggies and roast them. The next time that I do this I’ll cut my veggies smaller. Also I am sure that this would work well with a different combination of vegetables, this is just what I did.

Roasted Vegetables and Pasta

Food Storage Ingredients:
1 lb pasta
1 cup Italian dressing

Fresh Ingredients:
3 bell peppers (red, yellow and orange), cut into strips (or bite-sized pieces)
1/2 a yellow onion, cut into chunks
2 cups portabello mushrooms, cut into chunks
1 tomato, cut into wedges
1 cup feta cheese

1. Marinate chopped veggies in Italian dressing for at least an hour. 2. Cook veggies at 450 for 45 minutes or until they begin to caramelize. Reserve the dressing.

Roasted Veggies

3. Mix feta into reserved dressing and prepare pasta according to package directions. 4. Combine dressing, pasta and roasted veggies.

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