Grilled Vegetable Pennines
Portions:
25Preparation Time:
Cooking Time:
Ingredients
GRILLED VEGETABLES
25 cups Grape tomatoes
25 cups Zucchini cubes 2 cm
25 cups Arctic Gardens Broccoli florets
25 cups Arctic Gardens Cauliflower florets
25 cups Arctic Gardens Red bell pepper cubes 2 cm
12 ½ cup s Red onion cubes 2 cm
3 cups Olive oil
Salt and Pepper
VINEGARETTE
6 ¼ cups Chopped shallots
6 ¼ cups Olive oil
3 ½ cups Balsamic vinegar
1 cup Garlic powder
Salt and Pepper
25 cups Arctic Gardens Veggie Penne Pasta
3 cups fresh basil, chopped
3 cups crumbled feta cheese
Preparation
- Preheat oven to 425F.
- In a salad bowl, mix the vegetables with olive oil. Add salt and pepper to taste.
- Spread vegetables on a baking sheet lined with parchment paper and place them in the oven. Bake for 15 to 20 minutes.
- Meanwhile, in another bowl, place the chopped shallots and the remaining ingredients for the dressing. Toss to combine.
- Boil the pasta according to the method suggested by Bonduelle.
- Combine the pasta, grilled vegetables, dressing, fresh basil, and feta cheese in a salad bowl.
- Add salt and pepper to taste.
