Recipe - Oven-Roasted Vegetable Pasta

1/3 cup White balsamic vinegar
2 tablespoon Olive oil
2 Shallots; finely chopped
1 teaspoon Dried italian seasoning
One fourth teaspoon Salt
One fourth teaspoon Pepper
1 One half teaspoon Molasses
2 tablespoon Fresh basil; thinly cut or sliced up
2 Zucchini
1 Red bell pepper
1 Green bell pepper
2 Yellow squash
1 lg Onion
One half pound Baby carrots
8 ounce Spaghetti or linguine;
cooked
One fourth cup Parmesan cheese; shredded
(not shaker cheese)

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 9inch 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 MCRecipe Digest V1 #1051 by SuzyWert@aol.com on Jan 25, 1998