Roasted Vegetables with Linguine – October 1

Recipe from show with Guest interview Kristin Lejeunesse

Recipe courtesy Pillsbury cookbook – my daughter discovered it in the vegetarian section and we love it!

6 oz cooked linguine

4 tomatoes, coarsely chopped

1 eggplant, unpeeled, cubed

1 red bell pepper cut into 1 inch pieces

1 zucchini sliced

4 minced garlic cloves

3 tablespoons olive or vege oil

1 teaspoon dried basid leaves

1/2 tespoon salt

1/8 teasppoon pepper

2 Oz nutritional yeast (or Parma)

Heat ove to 450 degrees F.  Spray 1510×1 inch baking pan with nonstick cooking spray. In large bowl, combine tomatoes, eggplant, bell pepper, zucchini and garlic. Toss with 2 Tablesppons of the oil, basil, salt and pepper. Place vegetables on sprayed pan.

Bake at 450 for 12-15 minutes or until vegetables are tender and lightly browned.

place cooked linguine in serving bowl. add remaining 1 tablestpon oil and roasted vegetables, toss gently to mix.

Sprinkle with vegan cheese if desired.

Photo courtesy Pillsbury. Sadly with non-vegan cheese.

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