Maple Dijon Pasta with Roasted Vegetables

Tonight's dinner was just thrown together using a lot of our CSA veggies from this week, and it turned out superbly. It was a bit more fancy version of the pasta salad I blogged about before, and served warm.

This time I started by roasting 2 large red peppers. Roasting peppers is so simple, and it makes them taste so delicious. For those of you who might not know the best way to roast a pepper, this is a pretty good tutorial.

After the peppers had roasted, I tossed 1 pint of grape tomatoes with olive oil, salt and pepper, and roasted them in a 400 degree oven for about 10 minutes (until they were beginning to burst). While the tomatoes were roasting I also had 4 cloves of garlic roasting (in the skins, drizzled in EVOO and wrapped in aluminum foil).

On the stove I sauteed 2 small zucchini, sliced and 2 small summer squash, sliced with about 1/2 of a large red onion, also sliced. While sauteing and roasting the veggies I cooked about 8 oz of whole wheat penne. Once everything was roasted, sauteed and cooked, I tossed it all together (except the garlic) in a large bowl and drizzled it with a maple dijon vinaigrette.

Rob declare this dish delicious, and we both went back for a second helping. It's really quick and easy to make and a great way to retain the fresh flavors of your summer veggies.

Maple Dijon Vinaigrette

1 Tbs Dijon Mustard

2 Tbs Maple Syrup

2 Tbs Balsamic Vinegar

1/4 cup Extra Virgin Olive Oil

4 cloves roasted garlic, smashed into a paste

Combine all ingredients except oil in a small bowl. Whisk to combine, then slowly add olive oil while whisking, until emulsified.