Summer Roasted Vegetable Pasta

This actually wasn't the first time I've made this dish - but each time I've tweaked it a bit and finally have the perfect recipe for YOU...this pasta recipe takes no time at all and the rich/bold flavors blend together a party in your mouth! My one rule when it comes to summertime flavors - keep.it.simple.

It's been an awesome week for us - we're settled in at the lake and ready for another summer of making memories. Swimming, hiking, biking, running, paddle boarding, water skiing, tubing, kayaking, and the boy's current obsession - fishing + frogging! I'm pretty sure my boys are on a mission to see how long it will take me to notice that they haven't taken an actual shower, hahahaha!

As much as I love cooking - the last thing I want to do is slave away in the kitchen, so summertime means quick, easy, and flavorful meals. This dish definitely checks the boxes!

Summer Roasted Vegetable Pasta

8 oz. pasta, cooked according to package directions

1 medium eggplant, diced into bite size pieces

2 medium zucchini, diced into bite size pieces

1 medium red onion, diced into bite size pieces

1 red bell pepper, diced into bite size pieces

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon garlic powder

For the dressing:

2 oz crumbled goat cheese

1/3 cup fresh lemon juice

4 green onions, diced

1/4 cup olive oil

Preheat oven to 425

1) Mix veggies with olive oil, salt, pepper, and garlic powder in a large bowl.

2) Using one very large or 2 medium baking sheets, roast veggies in a single layer (do NOT overcrowd the baking sheet or they will STEAM, not ROAST!).

3) Toss every 10 minutes until browned and fragrant - usually takes about 20-25 minutes

4) While veggies are roasting, cook the pasta and mix together the dressing ingredients in a small bowl. 

5) Once everything is done, place a bed of pasta in a shallow bowl, top with roasted veggie mixture, then drizzle with dressing. Serve warm or cold!

**Easily make this gluten-free by serving on a bed of quinoa instead of pasta**
Adapted from Orzo with Roasted Vegetables