Week 45, Recipe 1: Roasted Garden Veggies with Sausage & Pasta

NOTES

• Recipe modified from Taste of Home
• I'm starting to get lots of squash and zucchini so you're going to start to see recipes that use these tasty summer veggies more often.

INGREDIENTS

• 1 package (16 ounces) penne pasta
• 1 small eggplant, peeled and cut into 1-inch pieces
• 1 medium zucchini, cut into 1/4-inch slices
• 1 medium yellow summer squash, cut into 1/4-inch slices
• 1 cup chopped onion
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 teaspoon salt, divided
• 1/2 teaspoon pepper
• 1 pound sausage
• 1 can (28 ounces) crushed tomatoes in puree
• 1 tablespoon Italian seasoning or a mixture of fresh basil, thyme, and oregano
• 1 tablespoon brown sugar
• Grated Parmesan cheese

DIRECTIONS
1. In a large bowl, combine the eggplant, zucchini, squash, onion, oil, garlic, salt and pepper. Transfer to a large baking pan coated with cooking spray. Roast at 425° for 20-25 minutes or until tender and slightly browned, stirring once halfway through.
2. Meanwhile, cook pasta according to package directions.
3. While pasta cooks, cook sausage in a large skillet over medium heat until no longer pink; drain. Stir in the tomato puree, Italian seasoning/herbs and brown sugar and 1 tsp salt.
4. Drain pasta; stir in tomato mixture and roasted vegetables. Add more salt and pepper to taste. Sprinkle with cheese.