- 2 zucchini
- 1 eggplant
- 5 basil leaves and one tablespoon chopped basil
- 1 red pepper
- 1 yellow pepper
- 1 tablespoon fresh thyme leaves
- 5 button mushrooms
- Juice of one-half lemon
- Sprig of parsley, chopped
- 4 asparagus stalks
- 4 tomatoes, seeded and diced
- 6 cloves garlic for separate vegetable marinades, 4 whole, 2 chopped
- Extra virgin olive oil as needed for marinades (see recipe)
- 14 ounces or 400 grams of pennette pasta
- Salt and pepper to taste
Cut the zucchini in 1/8 inch slices. Place on a cookie sheet. Sprinkle
with some extra virgin olive oil and season to taste. Cook in a preheated
350 degree oven for about 3 minutes. Cool and cover with more oil if
necessary to marinate.
Slice the eggplants into 2 inch slices, season and lightly grill or
broil until cooked. Cover with olive oil and 4 fresh whole garlic cloves
and 5 basil leaves.
Put the peppers in an ovenproof dish or on a cookie sheet and cook
in a 350 degree oven for 30 minutes. Remove from oven and let them cool
in a container covered with plastic wrap. When the peppers are cool,
skin them and discard the seeds and inside membranes. Slice in thin
strips. Marinate with drizzled oil, thyme and 1 clove chopped garlic.
Slice the mushrooms and cover with olive oil, lemon juice and a sprig
of chopped parsley.
Blanch the asparagus in boiling water. Cut the spears off and slice
the tender part of the remaining stalk. Set aside.
Marinate the diced tomatoes in olive oil, 1 clove chopped garlic,
chopped basil, salt and pepper.
Let all the vegetables rest or marinate for 4 hours.
For final assembly: Cook the pasta al dente in boiling salted water.
Toss quickly with all the vegetables which have been drained from their
marinades. Saute for a minute pan and serve.