Happy Mother's Day
Today is Mother's Day and as I mentioned the other day I was going to put together a feast for Mom's everywhere.
So to start off there's a wonderful tossed salad with all kinds of goodies.
Then fresh from the oven bread. Oh I must tell you the smell is just heavenly.
Now comes the main course: Conchiglie con Verdure Arrostite, also known as Conchiglie with Roasted Vegetables.
1 red bell pepper (seeded and cut into 1/2 inch squares)
1 yellow or orage bell pepper(seeded and cut into 1/2 squares)
2 medium zucchini, coarsely diced
1 small eggplant, coarsely diced
5 Tablespoons of extra virgin olive oil
1 Tablespoon chopped fresh italian parsely
1 teaspoon dried oregano or marjoram
9 ouces baby italian plum tomatoes, cored and halved lengthwise
2 cloves of garlic coarsley chopped
3-3 1/2 cups of conchiglie (it's pasta fugitaboutit)
Step 1. Preheat the oven to 375 degrees. Rinse the vegetable mixture in a strainer/colander under cold running water, drain. Then turn the vegetables onto a large roasting pan.
Step 2. Pour 3 Tablespoons of the olive oil over the vegetables and sprinkle with fresh and dried herbs. Add salt and pepper to taste and stir well. Roast for about 30 minutes, stirring two or three times.
Step 3 Stir the halved tomatoes and chopped garlic in the vegetable mixture, then roast for 20 minutes more stirring once or twice.
Meanwhile cook the pasta according to package instructions.
Step 4 Drain the pasta and pour into a warmed bowl. Add the roasted vegetables and olive oil. Toss well.
This recipe is not just good warm but also as a cold salad too. Perfect for one of those summer time picnic.
Now for dessert it's carrot cake.
My next planned feast? Well how about a dinner party that totally rocks?
'til then eat healty.
So to start off there's a wonderful tossed salad with all kinds of goodies.
Then fresh from the oven bread. Oh I must tell you the smell is just heavenly.
Now comes the main course: Conchiglie con Verdure Arrostite, also known as Conchiglie with Roasted Vegetables.
1 red bell pepper (seeded and cut into 1/2 inch squares)
1 yellow or orage bell pepper(seeded and cut into 1/2 squares)
2 medium zucchini, coarsely diced
1 small eggplant, coarsely diced
5 Tablespoons of extra virgin olive oil
1 Tablespoon chopped fresh italian parsely
1 teaspoon dried oregano or marjoram
9 ouces baby italian plum tomatoes, cored and halved lengthwise
2 cloves of garlic coarsley chopped
3-3 1/2 cups of conchiglie (it's pasta fugitaboutit)
Step 1. Preheat the oven to 375 degrees. Rinse the vegetable mixture in a strainer/colander under cold running water, drain. Then turn the vegetables onto a large roasting pan.
Step 2. Pour 3 Tablespoons of the olive oil over the vegetables and sprinkle with fresh and dried herbs. Add salt and pepper to taste and stir well. Roast for about 30 minutes, stirring two or three times.
Step 3 Stir the halved tomatoes and chopped garlic in the vegetable mixture, then roast for 20 minutes more stirring once or twice.
Meanwhile cook the pasta according to package instructions.
Step 4 Drain the pasta and pour into a warmed bowl. Add the roasted vegetables and olive oil. Toss well.
This recipe is not just good warm but also as a cold salad too. Perfect for one of those summer time picnic.
Now for dessert it's carrot cake.
My next planned feast? Well how about a dinner party that totally rocks?
'til then eat healty.