Roasted Vegetable Pasta Salad Recipe with Eggplant, Zucchini & Roasted Peppers

Ingredients

• 1 medium eggplant, cut into 1/4-inch slices
• 1 zucchini, cut into 1/4-inch slices
• Salt, for vegetable preparation
• 1 tbsp olive oil (for the vegetables)
• 1 (13 oz) box whole wheat penne pasta
• 1/4 cup fresh lemon juice
• 3 tbsp high-quality extra-virgin olive oil
• 1/2 tsp ground pepper
• 2 roasted red bell peppers (4 halves), thinly sliced
• 1/3 cup quartered kalamata olives (pitted)
• 1/3 cup crumbled feta cheese
• 6 basil leaves, thinly sliced

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 12 of 13 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 12 portions

Ingredient	Portion assumed	kcal
Pasta	1 cup cooked (140g)	220
Vegetable	1 tbsp (14g)	120
Olive Oil	1 tbsp (14g)	119
Feta Cheese	1 oz (28g) cheddar	113
Eggplant	1 cup cubed (82g)	35
Red Bell Pepper	1 medium (119g)	31
Cucumber	1/2 cup sliced (52g)	16
Lemon	juice of 1 lemon (48ml)	12
Pepper	1 tsp ground (2.3g)	6
Olive	1 large (4g)	4
Basil	5 leaves fresh (2.5g)	1
Salt	1 tsp (6g)	0
Wheat	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.