Heat the broiler. In a small bowl, whisk together 2 tablespoons of the oil with the vinegar, 1 teaspoon of the salt, and a few grinds of pepper and brush the mixture on the cut sides of the zucchini, eggplants, and onion. Arrange them cut-side up on a large, shallow baking pan.
Broil the vegetables 6 inches from the heat for 8 to 10 minutes on each side, until browned and fork-tender. Transfer to a cutting board. Cut the zucchini crosswise into thin slices. Cut the eggplant into 1-inch pieces. Chop the onion coarsely. BR] Meanwhile, in a large pot, cook the pasta according to the package directions. Drain in a colander. (Do not rinse.) Return the pot to the stove, add the garlic and the remaining oil, and cook over low heat until the garlic sizzles. Stir in the oregano and mint. Add the cooked pasta, broiled vegetables, chopped tomatoes, and Feta. Set aside half the pasta for Cheesy Vegetable Pasta, which is prepared before freezing. (See link to recipe, above.)
Season the rest of the pasta with the remaining 1/2 teaspoon salt and a few more grinds of pepper. Warm over low heat. Serve with the Parmesan.
To Freeze: Roasted-Vegetable and Feta Ziti does not freeze well as is. For best results, transform it into Cheesy Vegetable Pasta (see link to recipe, above). After preparation, cover with foil and freeze. It will keep frozen for 3 months.
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.
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.
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.
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