This recipe will keep you coming back for seconds and thirds! No joke. I ate three bowlfuls for dinner. I’m pretty sure I’m addicted to the cherry tomatoes roasted with raspberry balsamic vinegar and honey. They are so mouthwatering and honestly you could spoon it on crusty bread for a little appetizer if you ever had the inclination.
Make sure you read the entire recipe so you don’t miss out on your ingredient list. I have the recipe separated into steps to help make it easier to follow.
Pasta Primavera with Grilled Veggies & Raspberry Balsamic Roasted Tomatoes
•1 pkg penne - cooked all dente
•1 -2 containers cherry tomatoes
•3-4 T Raspberry balsamic vinegar
•3 fresh Rosemary sprigs
•5 cloves garlic- smashed
•1 spoonful honey
•Salt & Fresh cracked pepper
•Olive oil - to drizzle over tomatoes
Directions for Tomatoes:
Drizzle cherry tomatoes lightly with olive oil and roast at 350 degrees for 15 minutes.
Add smashed garlic & raspberry balsamic vinegar. Drizzle honey over tomatoes and stir. Place Rosemary sprigs on top and continue cooking for another 10 - 15 minutes.
When finished cooking, crumble rosemary over the top of tomatoes and set aside.
•1 zucchini- sliced longways into steaks
•1 onion - sliced thick (keep together- do not separate into rings)
•1 fresh corn cob - boiled until almost done •avocado oil
•1 1/2 c fresh green beans
Directions for Veggies:
•Brush Avocado oil on veggies before grilling (minus green beans, you’ll blanch those)
•Sprinkle with salt & fresh cracked pepper •Grill until crisp tender and grill marks are present. •Set aside
Directions for Green Beans:
•steam until crisp tender then submerge in an ice bath. • Drain and pat dry with a paper towel. •Cut into bite sized pieces
Herb Mix:
1 t Finnes herbs
1/4-1/2 t crushed red pepper flakes
1/2 t dried oregano
•mix and set aside.
Garnish:
1/2 c packed Fresh basil - chiffonade (slice thinly)
Olive oil for drizzling
•Salt & Fresh Cracked Pepper
To assemble:
1. Add warm pasta to a serving platter or bowl. 2. Cut zucchini & onions into bite sized pieces.
3.Cut corn off cob.
4. Add all veggies plus green beans on top of the pasta.
5. Next spoon the tomatoes over the top of veggies and drizzle the juices from the pan.
6. Sprinkle with herb mixture and drizzle more olive oil as desired over the top of pasta salad and season with salt and pepper. Top with basil and serve.
Enjoy!
xo,
Noël
