Roasted Veggies, Sausage & Pasta

I know what you are thinking. Why on Earth would I be roasting vegetables in August?!? Well, we've had the most bizarre weather this summer, and it's been usually mild most of the summer so turning on the oven isn't going to make too much of a difference in the temperature of my kitchen right now.

I used a recipe from Cooking Light as my jumping off point for roasting the veggies. You could toss in whatever veggies you happen to have on hand. I had a HUGE zucchini, a pint of grape tomatoes, 12 oz. package of mushrooms and an onion. So, I cut everything up into smaller pieces, except for the tomatoes. Drizzled some olive oil over everything, then sprinkled some Kosher salt and freshly ground black pepper. Put the pan into the oven that I preheated to 475 degrees and let roast for 15 minutes. Then, pull out the pan and turn over the veggies. Add about a half cup of white wine (I used a Pinot Grigio) to the veggie mixture and roast for another 7-10 minutes.

While all that was going on, I grilled up some sweet turkey sausages and got some farfalle pasta cooking. It all came together rather nicely. I sliced the sausage into bite-size pieces because it would mix with the pasta nicely and make it a filling dinner.

From Family, Friends and Food

Well, the result was a delicious meal that had enough going on in the bowl to fully satisfy hungry bellies. I adore roasted tomatoes, but really loved the zucchini and mushrooms cooked in this was as well. It can't get any easier than this and it doesn't require a lot of hands-on time once the veggies are cut. You don't need to be precise, just cut into reasonable bite-size pieces. Once everything is finished cooking, toss it all together and serve!

Check out these pasta dishes for more inspiration:

goodLife {eats}: Sundried Tomato and Spinach Lasagna

Cooking with Christine: Sausage & Fettuccine in a Tomato Cream Sauce