| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Sami |
Spring, Supper |
6 |
Servings |
INGREDIENTS
| 1/3 |
c |
White balsamic vinegar |
| 2 |
tb |
Olive oil |
| 2 |
|
Shallots; finely chopped |
| 1 |
ts |
Dried italian seasoning |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 1/2 |
ts |
Molasses |
| 2 |
tb |
Fresh basil; thinly sliced |
| 2 |
|
Zucchini |
| 1 |
|
Red bell pepper |
| 1 |
|
Green bell pepper |
| 2 |
|
Yellow squash |
| 1 |
lg |
Onion |
| 1/2 |
lb |
Baby carrots |
| 8 |
oz |
Spaghetti or linguine; cooked |
| 1/4 |
c |
Parmesan cheese; shredded (not shaker cheese) |
INSTRUCTIONS
Combine first 8 ingredients in a large bowl. Set aside.
Cut zucchini and next 4 ingredients into large pieces; add cut vegetables
and carrots to vinegar mixture, and toss to coat. Let stand 30 minutes,
stirring occasionally.
Drain vegetables, reserving vinegar mixture. Arrange vegetables in a single
layer in a 13- x 9-inch pan coated with vegetable cooking spray. Bake at
400° for 45 minutes, stirring every 15 minutes.
Heat reserved vinegar mixture. Drizzle over roasted vegetables, and serve
over hot pasta. Sprinkle with Parmesan cheese. Makes 6 servings.
Recipe by: Southern Living
Posted to MC-Recipe Digest V1 #1051 by SuzyWert@aol.com on Jan 25, 1998
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