Ingredients
- 1/4 pound asparagus
- 2 red bell pepper sliced
- 1/4 pound crimini mushrooms, sliced
- 10 cloves (about 1 bulb) roasted garlic
- 1/2 tomato, quartered
- 1/2 teaspoon rosemary
- 1/2 teaspoon oregano
- 2 tablespoons olive oil
- 8 ounces dry pasta (bow-tie might be best)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons Tapenade
- 1 eggplant (optional)
We found this recipe on All Recipes.com, but the recipe is so misleading and so hard to make. This is a great vegetarian dish, but it will be constantly modified so it doesn’t take hours to make.
Tapenade is not sold in our area so we had to make it. Alton Brown has a great recipe to make Tapenade here. We will be looking to replace this with another sauce, possibly Sea Asparagus Pesto.
Notes:
tomatoes – can put the whole tomato.
eggplant – added 1 eggplant and it was still good.
Roast the Garlic
- Preheat the oven to 400 degrees.
- Discard the papery outer layers of the garlic. Cut off 1/4 inch off the top of the garlic cloves.
- Drizzle a little of olive oil on the garlic.
- Wrap the bulb in tin foil and place in the oven.
- Bake at 400 degrees for 30 minutes.
Roast the veggies
- Cut the asparagus, eggplant, and bell peppers in 1/4 inch pieces. Cut the tomatoes, quartered, and the mushrooms. Combine all veggies and the roasted garlic in a roasting pan.
- Sprinkle with rosemary and oregano. Drizzle olive oil and mix.
- Bake at 350 degrees for 15 minutes.
Make the Pasta
- Bring a large pot of salted water to a boil.
- Add pasta and cook for 8-15 minutes.
- Drain
- Toss with Parmesan cheese, tapenade, and roasted veggies.