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For a twist, toss veggies with seasoning and oil. Poke holes in a disposable foil-lined pan, grill covered over medium heat, 4-5 minutes per side or until crisp-tender. —Robyn Cavallaro, Easton, Pennsylvania
This recipe is:
Diabetic Friendly
Nutritional Facts 1-1/3 cups equals 283 calories, 12 g fat (5 g saturated fat), 19 mg cholesterol, 520 mg sodium, 33 g carbohydrate, 5 g fiber, 14 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1 lean meat, 1/2 fat.
Originally published as Roasted Vegetable Penne Bake in Simple & Delicious August/September 2010, p66
Parmesan PointersWhen a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on Apr. 22, 2013 by allymay8
This is delicious - excellent flavor!
Reviewed on Dec. 07, 2011 by mrsb1218
I absolutely loved this dish the first time I made it (only a week ago) and I am still eating leftovers. I can't wait to use fresh veggies from the garden next spring! Admittedly, my husband wasn't thrilled but he is closed-minded in the food department and refuses to eat anything in the squash family, tomatoes and mushrooms.
Reviewed on Oct. 08, 2011 by terri4468
This was one of the best dishes I have ever tried. We are a family that loves pasta and have tried many pasta dishes. I cannot say enough about this one. We did add extra cheese to it. And to my surprise, my son loved it and he hates vegetables. I have passed it on to all of my family members who also love it.
Reviewed on Sep. 07, 2011 by ikn0wh1m
I also added italian sausage... so not so we now call it Garden Penne. so delish
Reviewed on Jul. 30, 2011 by Sugarbusch
This was delicious! I did not use the butter, but I did add Italian chicken sausage. I could only find shredded provolone that came mixed with shredded mozzarella, so I just used a 1/2 cup of that. My husband loved this too. I will definitely make this again.
Reviewed on Jul. 03, 2011 by lariah
Delicious. Th next time I try this I will double the veggies as they reduce quite a bit when cooked. I did NOT use the butter, as I didn't think it needed it.
Reviewed on Feb. 24, 2011 by tinalynnh
i thought this was great!!!!!!!! my family of picky eaters loved it. i am sending to all my family
Reviewed on Feb. 20, 2011 by AmandaArelene
This recipe had rave reviews from my classmates as well as my instructor! Thanks very much! I'm about to wow my family with this recipe tonight~I know they will love it as I do!
Reviewed on Feb. 19, 2011 by tinalynnh
THIS IS A KILLER DINNER!!!!!!!!!!!!!!!!!! I can't wait to make this again. we all loved this . there are 6 of us. i am sending to my 5 kids also as i know they will love!!!
Reviewed on Jan. 15, 2011 by Larissa84
I seasoned much more than the recipe asks for and then wes delicious!
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