Serves: 2 – 3

Ingredients :

2 carrots, trimmed, peeled, cut into 1 inch chunks
2 – 3 small patty pan squash, halved
5 cherry tomatoes
½ tablespoon sherry vinegar
¼ teaspoon herbes de Provence
½ package (from a 16 ounces package) brown rice penne pasta
¼ cup chopped fresh basil + extra to garnish
Red pepper flakes to taste
1 Vidalia onion or ½ small yellow onion, cut into 1-inch pieces
1 small zucchini, cut into 1-inch pieces
½ tablespoon extra-virgin olive oil + extra to drizzle
1 clove garlic, peeled, minced
4 sprigs fresh thyme, leaves only + extra to garnish
1/8 cup crumbled reduced-fat feta cheese
Freshly ground black pepper to taste
1 tablespoon fresh lemon juice or more to taste
Sea salt to taste

Directions :

1. Preheat the oven to 400° F.
2. Prepare a large baking sheet by lining it with parchment paper.
3. Scatter the carrots and onion on one side of the baking sheet and drizzle with half the oil. Sprinkle salt and pepper over them and place them in the oven. Set the timer for about 30 minutes or until onions are slightly brown around the edges.
4. Place squash, tomatoes, and zucchini on the other side of the baking sheet. Drizzle half of the remaining oil over these. Sprinkle salt and pepper.
5. Place the baking sheet back in the oven and set the timer for 20 minutes or until the vegetables are tender as well as slightly browned.
6. Take out the baking sheet from the oven.
7. Add sherry vinegar, remaining oil, herbes de Provence, garlic, thyme, pepper, and salt into a bowl and
mix well.
8. Add the roasted vegetables and stir well.
9. While the vegetables are roasting, cook the pasta following the directions given on the package of pasta.
10. Drain the pasta and add it to the bowl of roasted vegetables. Mix well.
11. Stir in basil, red pepper flakes, and feta lemon juice. Add salt and pepper to taste. Add some more lemon juice if required. Mix well.
12. Sprinkle some fresh herbs on top. Trickle some olive oil on top and serve.