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Prepare Roasted Vegetables

  • Eggplant, diced 2 each
  • Zucchini, diced 1 each
  • Squash, yellow , diced 1 each
  • Onions, diced 1 each
  • Red Pepper, diced 1 each
  • Olive oil 3 oz
  • Mushrooms, cremini 1 cup
  • Broccoli, florets, blanched 1 cup
  • Garlic 1 Tbsp
  • Tomato, diced 1 each

Finish the Dish

  1. Prepare Roasted Vegetables

    • Coat eggplant, zucchini, squash, onion and red pepper with olive oil and roast about 25 minutes at 400°F. (Vegetables should start to caramelize.)
    • Sauté mushrooms in olive oil, add broccoli, garlic and tomatoes.
    • Add roasted vegetables to sauté.
  2. Finish the Dish

    • Toss pasta with prepared roasted vegetables, add Knorr® Professional Liquid Concentrated Vegetable Base and 4 oz. pasta water.
    • Just prior to serving, garnish with Parmesan cheese, parsley and basil.
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