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Featured In-Season Recipe
Roasted Vegetables and Pasta
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1 medium Jersey Fresh eggplant, peeled & cut into 1” pieces
3 medium Jersey Fresh peppers, one green, one red, one yellow, cut into 1” pieces
2 medium Jersey Fresh zucchini, cut into 1” pieces
2 small Jersey Fresh onions, peeled & cut into 1” pieces
2 medium Jersey Fresh yellow squash, cut into 1” pieces
½ pound mushrooms, cut in half if too big
4 Jersey Fresh plum tomatoes, washed & coarsely chopped
½ cup Jersey Fresh basil, chopped
5 TBS olive oil
3 TBS red wine vinegar
2 TBS balsamic vinegar
1 tsp Jersey Fresh oregano
1 tsp salt freshly ground pepper to taste
Parmesan cheese to taste Angel Hair or Linguine pasta

Heat oven to 350 degrees. Place eggplant, peppers, zucchini, onions, squash & mushrooms in a large, flat 3-quart casserole; sprinkle with basil. In separate bowl, mix oil, vinegars, oregano, salt & pepper; sprinkle over vegetables. Bake uncovered 30 minutes or until vegetables are tender but not too soft. Add chopped tomatoes; mix well. Bake 15 minutes longer. Sprinkle with Parmesan cheese. Serve over angel hair or linguine as a main dish. Contributed by: Cathleen Rafalko, Vienna, NJ

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