roasted

I have decided it isn't worth the money, time or calories to prepare and eat things I don't love.  I decided this about green peppers about six months ago.  It was a good decision in my opinion.  Though green bell peppers are less expensive than their more mature red, orange and yellow siblings, they lack the sweet flavor of their counterparts.  I am all for saving money, but when it comes to my appetite, there are certain things one should never sacrifice and that is flavor.  Green peppers taste toxic to me--bitter and disgusting. 

I have made a little habit out of roasting vegetables lately.  After reading Molly Weizenberg's article on roast tomatoes in Bon Appetite last summer and Luisa Weiss's suggestion for roast peppers I've been on a tirade.  I incorporate roast vegetables into as many dishes as possible.  My favorite is toast with cheese and roast vegetables.  Pairing the tart sweetness of red peppers or tomatoes with chevre seems to be the most perfect combination.  But desiring a more fulfilling meal, I decided I would amp things up with a Mediterranean spin.  I paired a whole wheat penne with roasted peppers, eggplant, tomatoes and kalamata olives.  A delightfully delicious meal I suggest you try soon.

Roasted Vegetables and Whole Wheat Pasta

1 egg plant 

2 red peppers

1 14 oz. can san marzano tomatoes

10 kalamata olives

1/2 box whole wheat penne pasta

1/4 t. red pepper flakes, or to taste

1 T. oregano

1/2 t. sugar

2 tablespoons olive oil

salt

pepper

Roast Vegetables 

Cube eggplant into 1/2 dice, coat with 1/2 olive oil and salt and pepper.  Roast for 20 mins at 350 degrees, or until tender and flavorful.  

Halve each tomato and de-seed.  Place in a foil lined dish, sprinkle tomatoes with olive oil, oregano, and sugar.  Roast at 350 degrees for 1 hour, turning half way through.  Keep in fridge covered in olive oil.  

For peppers place two red peppers on a foil lined sheet in a 400 degree oven until they collapse (about one hour).  Remove from the oven, let cool, peel and remove insides and slice.

Boil pasta, halve olives, and mix with roast vegetables, chili flakes, and a little olive oil.  Serve with sauteed chicken, salad, or bread.