Pasta with Roasted Vegetables
Pasta with Roasted Vegetables
Directions
- In a medium mixing bowl, blend oil, Custom Culinary® Gold Label True Foundations™ Vegetable Liquid Stock Concentrate and vinegar.
- Add peppers, onion and zucchini; toss evenly to coat.
- Place onto a sheet or roasting pan.
- Roast in a 400°F oven for 15-20 minutes until 90% cooked. Remove and chill.
- Toss chilled prepared pasta with roasted vegetables.
- Finish with your choice of chopped fresh herbs or red wine vinaigrette dressing, if desired.
Ingredients
- 3 cup bell peppers , red, green, and yellow; large dice
- 1 cup oil, olive, (sub vegetable oil)
- 5 cup penne pasta, cooked, shocked, chilled
- 1 cup onion(s), red, large dice
- 2 tbsp vinegar, red wine
- 2 tbsp Custom Culinary® Gold Label True Foundations™ Vegetable Liquid Stock Concentrate
- 1 cup zucchini, large dice
