Thursday, February 18, 2010

Fusilli with Roasted Eggplant and Goat Cheese

This meal was DELICIOUS!

Warm, filling, and loaded with wonderful vegies.  Definitely a good meal for after a long, cold day.  Granted, it was t-shirt weather in Albuquerque yesterday.  Sorry Hoot, you are probably freezing your butt off. xxo.


1 medium eggplant sliced lengthwise 1/2-inch thick and cut crosswise into 1/2-inch sticks

1 large onion sliced ½ inch thick and quartered.

1 red bell pepper cored and sliced ½ thick.

2 zucchini sliced crosswise ½ thick.

2 large tomatoes sliced into wedges or 1 can tomato wedges

½ cup extra-virgin olive oil

Kosher salt and freshly ground pepper

3/4 pound(s) fusilli (I actually use Hodgson Mill Veggie Rotini)

Pinch of crushed red pepper

3 tablespoon(s) coarsely chopped flat-leaf parsley

2 ounce(s) fresh goat cheese, crumbled


1. Preheat the oven to 400 degrees F. In a large bowl, toss the all vegetables (except tomatoes) with ½ cup olive oil season with salt and pepper. Spread the vegetables on a large rimmed baking sheet lined with foil and roast for about 30 minutes. Using a spatula, turn the vegetables, scraping it off the baking sheet (it might break up slightly) add the tomatoes and roast for about 30 minutes longer, until very tender.

2. Meanwhile, in a large pot of boiling salted water, cook the fusilli until al dente. Drain and rinse pasta when cooked to desired firmness.

3. Put the fusilli and roasted vegetables in pot or skillet large enough to hold all and toss over moderate heat until the pasta is evenly coated, about 1 minute. Season the pasta with salt and pepper to taste and remove from the heat. Add the parsley and toss. Add the goat cheese and toss gently until the cheese is slightly melted. Spoon the fusilli into bowls and serve with crusty bread.


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