Ingredients
SAUCE:
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups vegetable stock
- 1 medium onion, poked with a fork
- 3 tablespoons Parmesan cheese
- Salt and pepper
VEGETABLES:
- 2 pounds plum tomatoes, seeded, quartered
- 2 medium Italian eggplant, quartered, sliced
- 2 large red bell peppers, seeded, quartered
- 1 large Spanish onion, halved, cut into eighths
- 4 cloves garlic, chopped
- 1/4 cup calamata olives, pitted, sliced
- 2 tablespoons olive oil
- 1 pound ziti pasta, cooked al dente, drained
- 1 pound mozzarella cheese, sliced thin
- 1/2 cup grated Parmesan cheese
Directions
Preheat broiler. Make sauce: In a saucepan, melt butter. Stir in flour and cook, whisking about 2 minutes. Stir in vegetable stock, a little bit at a time. Add onion and Parmesan cook until the thickness you would like. Remove onion. Set aside. In a roasting pan arrange tomatoes, eggplant, red peppers, onion and toss with garlic, olives and oil. Place pan in the oven on the top shelf for 30 minutes or until vegetables are beginning to brown. Remove from oven to a cutting board and roughly chop all the vegetables. Transfer them to a bowl. Preheat oven to 375 degrees F. Ladle about 1/3 of sauce on the bottom of a 9 by 13-inch pan. Layer 1/2 of vegetables, 1/2 cooked pasta, 1/2 of mozzarella, 1/2 pasta, 1/3 sauce, 1/2 mozzarella, 1/2 vegetables, 1/3 sauce, Parmesan. Bake, covered with foil, for approximately 35 minutes. Remove foil and bake for 10 minutes more or until bubbly.
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By dfawley_7600996
Hammond, IN
on July 28, 2008
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I'm glad I caught this, but putting vegetables under a broiler for 30 minutes doesn't get you roasted vegetables; it gets you charcoal. The sauce is a salty mess (a vegetable stock/parmesan cheese/butter sauce - doesn't work.
Either go for the full monty and make a cream sauce or just toss the vegetables with ziti and olive oil.
Sure any recipe can be good, if you completely CHANGE it, but, as written, it's deeply flawed.
By rbucsc17_4786998
santa cruz, CA
on March 18, 2006
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I luuuuuuuuuuuuuuuuuuuuuuv all the cheese in this recipe, but I felt like it was poorly balanced by the rich cream sauce as opposed to a traditional red sauce. I will definitely try something like this with a tomato-based sauce again.
By rmetzler_2353314
Walnut Creek, CA
on March 23, 2005
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Barbecuing the veggies separately on the grill rather than putting all together under a broiler gives an even better flavor.
Also double the 'sauce' but this was a great idea and a wonderful addition for the vegetarians in the family
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