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How to make it

  • Preheat oven to 450 degrees.
  • In a bowl toss the peppers, eggplant, and zucchini with 2 tablespoons of the olive oil, salt, and pepper.
  • Arrange on the prepared cookie sheet and bake vegetables for 25 minutes in the preheated oven until lightly browned.
  • Salt and pepper veggies once they are out of the oven.
  • In the meantime put a large pot of salted boiling water, cook pasta 10 to 12 minutes, until al dente, and drain.
  • Drain the softened sun-dried tomatoes and reserve the water.
  • In a large bowl, toss together the roasted vegetables, cooked pasta, sun-drained tomatoes, arugula, cucumber and basil.
  • Mix in remaining olive oil, reserved water from tomatoes, balsamic vinegar, garlic, and feta cheese; toss to coat.
  • Season with salt and pepper to taste.

Reviews & Comments 2

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    " It was excellent "
    jimrug1 ate it and said...
    Very Tasty combination. Healty too... High 5 thanks for sharing... Jim
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    " It was excellent "
    lunasea ate it and said...
    Sounds good to me...I gave you a five. Love the flavors...thank you! ~Vickie
    Was this review helpful? Yes Flag

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