Groovy Recipe: Roasted Summer Vegetables With Pesto

Summer is not my favorite season.  Where we live, it's very hot, very dry, and very stifling.  Blech.

I do love the abundance of fruits and vegetables during the summer season, though.  Zucchini and squash are two of my favorite foods, and I cook 'em up as often as I can.  Babydoll and I went to a local farmer's market recently, and after she yelled at the juice guy for taking too long, we stocked up on a plethora of yummies.  Once home, I laid it all out on the table and thought "Hmmm.  What should I make?"

A poke around the fridge yielded a tub of pesto sauce and a log of herbed goat cheese.  A bag of cavatappi pasta sprang forth from the pantry, and that sealed the deal.

Roasted Summer Vegetables With Pesto and Goat Cheese, Over Pasta

*makes a bunch, enough to feed 6-8 healthy appetites

Ingredients

1 bag or box of cavatappi pasta, or whatever you prefer (larger shapes work better)

2 medium zucchini, quartered and sliced thickly

2 medium yellow squash, quartered and sliced thickly

1 medium red onion, medium dice

3 small sweet peppers, medium dice

1/2 cup fresh pesto

Goat cheese 

Olive oil

Salt

Pepper

Italian seasoning

Method

Preheat oven to 400.  Throw the veggies into a large bowl; drizzle with olive oil, salt, pepper, and Italian seasoning.  Toss lightly until everything is coated with oil and spices.  Pour into an over-proof pan, such as a casserole or other baking dish.  Roast at 400 for 20-30 minutes, or until the onions begin to caramelize.

While the veggies are roasting, cook the pasta according to package directions.  Drain the water and return the pasta to its pot.  Remove the veggies from the oven and pour over the pasta; mix lightly.  Stir in the pesto until everything is well-mixed.

Serve in wide bowls, with spoonfuls of goat cheese dropped over the top.  Grub.

Babydoll ate this up like you wouldn't believe!  Her Daddy mixed his goat cheese into the pasta, giving it a creamy coating, so try it that way if you're so inclined.  A wise friend of mine noted "Goat cheese makes everything better."  'Tis true.