Recipe-Finder.com
  • 4servings
  • 50minutes
  • 600calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB3, B6, B9, B12, H, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. 1 large eggplant , cut in quarters lengthwise

  2. 2 large zucchini , cut in half lengthwise then cut in 1/2-inch pieces

  3. 3 tablespoon(s) olive or vegetable oil

  4. 25 cup(s) olive or vegetable oil

  5. 2 tablespoon(s) white wine vinegar

  6. 1 tablespoon(s) (minced) shallot

  7. 1/2 teaspoon(s) sugar

  8. 1/2 teaspoon(s) salt

  9. 1/2 teaspoon(s) pepper

  10. 8 ounce(s) penne or short fusilli pasta , cooked according to package directions and rinsed under cold water 4 strip(s) Belgian endive , cut into strips 1 head(s) radicchio , cored and cut into strips 1 pint(s) yellow cherry tomatoes , cut in half 1 jar(s) (7 ounces) roasted red peppers , drained and chopped 5 cup(s) (chopped) fresh basil

  11. 1/3 cup(s) (chopped) flat-leaf parsley

  12. 8 slice(s) prosciutto

  13. Shaved Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Heat oven to 400 degrees F. Place eggplant cut side up on baking sheet; brush with 2 teaspoons of the oil. Toss zucchini with 1 teaspoon oil and place on baking sheet. Roast vegetables 30 minutes. Cut eggplant into 3/4-inch pieces.

  2. Combine dressing ingredients. Toss pasta with cooled vegetables, endive, radicchio, tomatoes, peppers, and herbs; toss with dressing. Top with prosciutto and shavings of Parmesan.

Comments

882,796
Send feedback