Healthy recipes- Penne with Summer Vegetables

Penne with Summer Vegetables

Ingredients

• 3 lb. cherry or grape tomatoes
• 10 clove garlic
• 8 sprig fresh thyme
• 5 tbsp. olive oil
• kosher salt
• Pepper
• 8 oz. penne
• 1 small thin eggplant
• 1 small squash
• 1 small zucchini
• 6 oz. bocconcini (small fresh mozzarella balls)
• ½ c. torn fresh basil

Directions

1. Heat oven to 275 degrees F.
2. On a large rimmed baking sheet, gently toss the tomatoes and garlic with the olive oil, thyme, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
3. Roast until the tomatoes have reduced a quarter in size and are just beginning to dry around the edges, 2 to 2 1/2 hours.
4. Cook penne according to package directions.
5. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add eggplant and cook, tossing occasionally, for 2 minutes.
6. Add 1 each small squash and zucchini, season with 1/4 teaspoon each salt and pepper and cook, tossing occasionally, until the vegetables are just tender, about 3 minutes more.
7. Toss with the pasta, 2 1/2 cups roasted tomatoes, bocconcini, and fresh basil.