Roasted vegetables gives this pasta salad loads of great flavor. A simple spring or summer recipe featuring roasted red pepper, zucchini, eggplant and cherry tomatoes in a light balsamic dressing. It’s a great weeknight dinner recipe and leftover taste great.
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Place the red pepper, zucchini, eggplant and cherry tomatoes on the baking sheet and drizzle with a little olive oil and toss to coat. You want to use just enough olive oil to lightly coat the vegetables (about 1 1/2 to 2 tablespoons). Season with sea salt and freshly ground pepper, to taste.
Roast in the middle of the oven until the vegetables are softened and beginning to brown, about 20 to 30 minutes. Set the roasted vegetables aside to cool.
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