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Ziti with Roasted Vegetables recipe today with the daily updated recipe from NYC Chef Dr. Delicious. Recipes from an Italian, French, or Haute Cuisine Collection. Recipes include Chocolate Desserts, Macaroni, Spinach, Rosemary, Soup, Chicken, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 10/15/03 : Ziti with Roasted Vegetables
"Ziti with Roasted Vegetables"
Daily Tour Pictures - Page 1 of 2 - Page 2 of 2 - Soap Opera - Daily Recipes
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1 eggplant (about 1 1/4 pounds) cut into 1/2 inch cubes
2 zucchini, quartered lengthwise and then cut crosswise into 1/2 inch pieces
1 large red onion, quartered and cut into 1/4 inch slices
4 tablespoons olive oil
3/4 pound plum tomatoes (about 6), quartered
1 1/4 teaspoons salt
3/4 pound Ziti
2 tablespoons chopped fresh basil or parsley
1 tablespoon balsamic vinegar
1/4 teaspoon freshly ground black pepper
Heat the oven to 450 degrees. In a large bowl, toss the eggplant, zucchini, and red onion with 2 tablespoons of the oil. Spread in a single layer on one large or two smaller baking sheets, preferably nonstick. Roast, stirring occasionally, until well browned and tender, about 30 minutes. Meanwhile, place the tomatoes cut side up in a small baking dish and sprinkle with 1/4 teaspoon of the salt. Roast until soft, about 20 minutes. Transfer to a food processor or blender and puree. In a large pot of boiling, salted water, cook the Ziti until just done, about 12 minutes. Drain the pasta and toss with the tomato puree, the roasted vegetables, the basil, the remaining 2 tablespoons olive oil, the vinegar, the remaining 1 teaspoon salt, and the pepper. Makes 4 servings.
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Dr. Delicious is a chef in NYC and a member of Chefs de Cuisine!
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Readio is a daily updated NYC Magazine,
Monday - Friday.
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