Since we have an abundance of vegetables around the farm lately, we've had to search out different recipes that will help us use them all up. We found this recipe for a pasta salad that used roasted vegetables and we were intrigued! Not only does it call for our current fall produce, but it adds goat cheese. After thinking about the taste and texture that the roasted vegetables would give as well as the sweetness from the verjus, we decided we wanted to use our Feta cheese from our goats. It would give the recipe just the right amount of balance. Thank you www.cleaneatingmag.com for the recipe. We hope you enjoy our changes.
2 cups uncooked pasta of choice
Olive oil cooking spray
1 red bell pepper, sliced into wedges
1 green bell pepper, sliced into wedges
1 yellow bell pepper, sliced into wedges
1 red onion, thickly sliced into semi-circles
1 zucchini, halved lengthwise and sliced into half-moons
1 eggplant, quartered lengthwise and sliced
1 cup whole cherry tomatoes, halved
5 oz Feta goat cheese, crumbled
1 clove garlic, coarsely chopped
1/4 tsp each sea salt and fresh ground black pepper
2 tbsp extra-virgin olive oil
1/2 cup roughly chopped fresh chives
1/4 cup roughly chopped fresh flat-leaf or Italian parsley
1/2 packed cup whole fresh basil leaves
1/2 cup verjus
Preheat oven to 400°F. Prepare pasta according to package directions. Rinse under cold water to remove sticky starches; drain well and set aside.
Mist a baking sheet with cooking spray and add peppers and onion in a single layer. Roast in oven until just browned but not soft, about 10 minutes. Transfer peppers and onion to a large bowl. Repeat with zucchini and eggplant in a single layer, then tomatoes; once roasted, add to bowl with peppers and onion.
Meanwhile, prepare vinaigrette: In a blender or food processor, blend all vinaigrette ingredients into a smooth liquid.
Add pasta and vinaigrette to bowl with vegetables and toss well to coat evenly. Top with cheese and serve.