Ratatouille Pasta Salad with Roasted Garlic and Herb Vinaigrette

Name: Ratatouille Pasta Salad with Roasted Garlic and Herb Vinaigrette
Cook time: 60 min
Yield: 3 servings
Ingredients: 1.5 cups eggplant, chopped into bite-sized pieces; 1.5 cups zucchini, chopped into bite-sized pieces; 1 cups red bell pepper, chopped into bite-sized pieces; 0.75 cups red onion, sliced; 1 container cherry or grape tomatoes; 1 garlic, sliced in half; Herbs de Provence, Aleppo pepper, salt, and pepper; 0.25 cups olive oil; 0.5 box pasta; 4 tbsp parsley or herbs of choice, chopped; 2 tbsp red wine vinegar; 1 tbsp Dijon mustard; 0.5 lemon juice

A very good pasta salad for a side, a main, or to make and keep the fridge for quick, easy meals.

Yield3 servings

Cook time60 minutes

Ingredients

Directions

1
Preheat oven to 415°F. Mix together veggies (except garlic) with spices and olive oil. Place garlic head in a small sheet of foil, drizzle with olive oil and salt, and wrap. Place that in the middle of the baking sheet. Bake for 30 minutes, then take the veggies out. Return the garlic to the oven for another 15-25 minutes, until golden and very soft.
2
Blend roasted garlic and herb vinaigrette ingredients until smooth.
3
To assemble, mix cooked pasta with veggies and as much of the vinaigrette as you like. Serve at room temperature or cold from the fridge.

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