eggplant (1 lb.), peeled and cubed (about 6 cups)
zucchini (about 1-1/2 lbs.), cubed (about 5 cups)
plum tomatoes, cubed (about 7 cups)
freshly ground pepper
farfalle pasta (cooked according to package directions)
feta cheese, cubed
chopped fresh parsley
chopped fresh thyme
Heat oven to 450 degree F. Lightly coat a 9x13-inch baking dish with vegetable cooking spray. In a large bowl, combine eggplant and zucchini; drizzle with 2 tablespoons oil and toss well to coat. Arrange vegetables in prepared baking dish. Combine tomatoes, garlic, onions, and remaining olive oil in a jelly-roll pan. Sprinkle eggplant mixture and tomato mixture with salt and pepper and roast until vegetables are tender, stirring once, 30 minutes.
Combine all ingredients in a large serving bowl. Makes 20 cups.
- Fat, total(g)7,
- sat. fat(g)3,
- Percent Daily Values are based on a 2,000 calorie diet