Ingredients
2 medium eggplants, sliced into rounds
2 medium zucchinis, halved lengthwise
8 oz (225g) penne pasta
1/4 cup olive oil
3 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
1/2 cup crumbled feta cheese
Salt and pepper to taste
Juice of 1 lemon
1 tbsp red wine vinegar (optional)
Fresh parsley, chopped (optional)
Cherry tomatoes (optional)
Instructions
Preheat oven to 400°F (200°C)
Toss eggplant and zucchini slices with olive oil, minced garlic, oregano, basil, salt, and pepper
Spread onto baking sheets and roast for 20-25 minutes until tender and golden
Cook pasta according to package instructions, then rinse with cold water
In a large bowl, combine cooked pasta, roasted vegetables, and crumbled feta
Whisk together lemon juice, red wine vinegar, and remaining olive oil to make dressing (adjust salt if needed)
Pour dressing over pasta mixture and toss well
Garnish with fresh parsley or cherry tomatoes if desired
Serve warm or chilled
Notes
Adjust olive oil quantity based on how rich you want the salad. Add cherry tomatoes for extra freshness. Use gluten-free pasta for dietary adaptations. Store leftovers in an airtight container for 2-3 days. Reheating works best with a splash of water to revive moisture.
- Prep Time: 15
- Cook Time: 30
- Category: High Protein Meals
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: one serving
- Calories: 450
- Sugar: 2g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 25mg