Linguine with balsamic-glazed roasted vegetables


  • 4 small zucchini
  • 4 Japanese eggplant
  • 3 sweet bell peppers, assorted colors
  • 1 fennel bulb
  • 1 red onion
  • 1 garlic bulb
  • 2 Tbs olive oil
  • 1 tsp salt
  • 1/2 tsp cracked pepper
  • 1 tsp red chili flakes
  • 1/2 cup kalamata olives, pits removed
  • 1 cup chopped basil, loosely packed
  • 2 Tbs balsamic vinegar
  • 1 pound linguine
  • Parmesan or Romano cheese


Preheat oven to 425o F. Heat a large pot of water on the stove to boil the pasta.

Slice zucchini and eggplant into 1/8 –inch thick half-moon slices. Halve, seed and cut peppers into 3/4 inch dice. Slice thick strips of fennel and red onion. Separate, peel and slice the garlic cloves in half lengthwise. Place all of the vegetables in a large bowl and toss with olive oil, salt, pepper and chili flakes. Spread out evenly on two baking sheets and roast in the oven until golden and tender [about 20 minutes.] Stir the vegetables halfway through. When the vegetables are just about cooked, start to cook the pasta. Salt the pasta water and cook the linguine until al dente. Strain and toss with a light coat of extra virgin olive oil. When the vegetables are ready, remove from the oven and put them back into a large bowl with the olives, basil and balsamic vinegar. Season to taste with more salt, cracked pepper or balsamic. Toss vegetables with the pasta and serve with freshly grated Parmesan or Romano cheese.