Roasted Veggies with Penne

My selected veggies ready for roasting

Not long ago I found a treasure in a Ballard sidewalk “Little Library” where one can give or take a book, a sensible way to share with the neighborhood which works for all ages. It’s called The Roasted Vegetable, was written by Andrea Chesman and is entirely devoted to recipes for roasted vegetable dishes. Already appreciating the distinct flavors of roasted veggies, I couldn’t help myself from grabbing it even though I have plenty of cookbooks and know how to conduct online search for recipes. I’m glad that I did.

Penne & veggies together in roasting pan to gather juices and caramelized bits

This delicious dish was made by preparing the chosen vegetables, coating them with a seasoned lemon and olive oil dressing, roasting most of them at 425 degrees for about 25 minutes( except for the broccoli removed after 10 minutes.) After roasting, it’s simply adding more dressing and the cooked penne, then popping it on a plate with a sprinkle of parmesan.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s