Roasted Balsamic Vegetable Pasta with Mint & Yogurt

Wow, this one is a must try! What an incredible blend of flavors! I love roasted vegetables. The olive oil cooked right into them and that combined with the slightly charred flavor made for a pretty amazing addition to the meal!

The balsamic mixture that the vegetables and pasta were tossed in also added a lot to the meal. Everything just blended together so perfectly! I was hesitant about adding the yogurt, because I thought that seemed a little off, but that final addition really brought everything together. I've never had Greek yogurt before. It has a  different flavor to it than regular yogurt and went well with this dish.

This meal would be really good if you added chicken or sausage, but it was excellent as a vegetarian meal too! An easy, healthy, delicious dinner - you can't ask for more than that! Enjoy!

Roasted Balsamic Vegetable Pasta with Mint & Yogurt

Yield: 2-3 servings

1 small head of cauliflower, cut into small florets
1 medium eggplant, sliced into 1/2-inch cubes
1 small onion, cut into wedges
1 pint cherry or grape tomatoes, sliced in half
1/2 pound bowtie or other pasta
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1/4 cup mint, chopped
Roasted red pepper flakes to taste
3 tablespoons Greek yogurt, or more to taste

1. Preheat oven to 450°F. Line two or three baking sheets with parchment paper (you can also use foil, but be sure to spray foil with cooking spray before adding vegetables). Arrange cauliflower florets, eggplant cubes, onion slices, and tomato halves (cut side facing up) on baking sheets. Drizzle with olive oil and season with salt and pepper. Bake for 20 minutes, stir and shake up the vegetable pieces, and bake for another 10 to 15 minutes or until vegetables are browned and softened.
2. While vegetables are roasting, cook the pasta in salted water. Mix the balsamic, olive oil, mint, and red pepper flakes (if desired) with a fork until blended.
3. Combine roasted vegetables with pasta and toss with balsamic dressing. While hot, add yogurt and toss to coat evenly.