This was good. I halved the pasta since I wasn't making the cheesy vegetable pasta, and used only 1 med. eggplant, 3 med. zucchini, and about a cup of chopped grape tomatoes. I also substituted whole wheat rigatoni for the ziti, and halved the feta. My entire family, kids included, enjoyed this. I will make it again.
Roasted-Vegetable and Feta Ziti
Mama2znc Posted: 08/21/10
JustAddPaprika Posted: 06/07/09
I'm suprised no one rated this in 6 years. It just so happened I had many of the ingredients on hand and this turned out great. I especially like the idea of being able to convert the recipe for the freezer or left overs! I did make a few substitutions. For the eggplant I used mushrooms, for the fresh tomatoes I used roasted tomates that I had in the freezer. For the mint I used thyme, marjoram and rosemary. Just 1 clove garlic... This would be especially good if company is staying over, as it would make a great side and then the cheesy pasta would be ready for a speedy lunch.
StephanieLark Posted: 03/13/14
This is a great recipe, and the option to make a second baked dish out of the leftovers (Cheesy vegetable pasta) was excellent. I am easily able to use a combo of eggplant, mushrooms, zucchini & egg plant - whatever I have on hand - and it is all excellent. I'm not super-thrilled with the amout of oil recommended for the oil/balsamic mixture - you can get away with half the oil and double/triple the balsamic vinegar (the vinegar is such a wonderful flavor punch!). I usually end up roasting cherry tomatoes (if they're available) vs adding in the raw tomato. I've also had great luck with pre-roasting the veg the night before then chopping them and tossing in with the pasta the next night to save some time. Whole wheat penne works well with this dish.