Recipes

INGREDIENTS

For the Roasted Vegetables:

• 1 eggplant, diced
• 1 cup cherry tomatoes
• 1 zucchini, diced
• 1 bell pepper, diced
• 1/2 red onion, diced
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder

For the Pasta Vinaigrette:

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon champagne vinegar
• 1/2 tablespoon Dijon mustard
• 1/2 tablespoon sugar
• 1/2 tablespoon red pepper flakes
• 1/4 cup reserved pasta water
• 1 tablespoon fresh thyme, minced
• 1 tablespoon fresh oregano, chopped
• 1 package Taste Republic Gluten-Free Fusilli

DIRECTIONS

1. Preheat oven to 450°F (232°C). Add eggplant, cherry tomatoes, zucchini, bell pepper, and red onion to a large bowl.
2. In a separate bowl, combine olive oil, balsamic vinegar, salt, pepper, dried oregano, dried thyme, and garlic powder. Pour over the vegetables and toss until evenly coated.
3. Line a large sheet pan with aluminum foil and spread the vegetables in an even layer. Roast for 20 minutes.
4. Meanwhile, cook Fusilli according to package instructions. Reserve 1/4 cup pasta water before draining.
5. Whisk together olive oil, lemon juice, champagne vinegar, Dijon mustard, sugar, and red pepper flakes to make the vinaigrette.
6. Add the cooked Fusilli back to the pot. Add the roasted vegetables, vinaigrette, reserved pasta water, fresh thyme, and fresh oregano. Toss gently until evenly combined.
7. Serve and enjoy!