Here's a hearty one-dish meal that's a nice change from the ordinary. Pasta drenched in a balsamic vinaigrette and a lovely roasted veggie mélange. It's also a perfect dish for the eggplant, especially if some family members aren't sure they like it.
• Roasted Veggie Penne •
.25 c. olive oil
1 pkg. onion soup mix
1-2 T. thyme
Add chopped (fresh) veggies and mix well:
8 oz. mushrooms
Spread veggies on a parchment lined baking sheet and roast at 450 degrees for 20-25 minutes, stirring after 15 minutes.
While veggies are roasting, boil and set aside:
8 oz. penne pasta
Mix veggies with pasta.
.25 c. olive oil (a tad less would be fine)
.25 c. balsamic vinegar
Toss dressing over pasta and veggies. Sprinkle with pine nuts and Parmesan cheese if you have it.
**You could beef up this veggie dish with some crumbled bacon or sausage if your menfolk are grumbling!