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19 June

Penne with roast summer vegetables

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Impress your friends with this easy, light and healthy dish. Noone will believe that it took you just 15 minutes to prepare, so don't tell them.

For 4 people

500gr Penne (or other pasta of your choice)
300gr Fresh cherry tomatoes
4 courgettes, trimmed
1 small red onion cut in rings
5 garlic cloves (whole, in their skins)
Olive oil
Dried oregano or basil (yout choice)
Freshly ground black pepper
Salt (to taste)
Feta cheese or soft goats cheese (optional)


  1. Prepare all the vegetables and place them in an oven proof dish: The cherry tomatoes sliced in half, the onion and courgettes in rings. Leave the garlic in its skin so that it softens and cooks in it.
  2. While you wait for the water for the pasta to boil, preheat the oven well at 200°C. Add the herbs, a little olive oil and salt to the vegetables. 2 tbsp of olive oil should be enough, while a good quality salt will reward you. Mix the vegetables, so they they are covered in oil and salt all over.
  3. When the water boils, add the pasta. At the same time, place the vegetables in the oven and bake for 10 minutes. Pasta and vegetables will be ready at almost the same time.
  4. As soon as the pasta is ready, drain it, and return it to the pan. Add the roasted vegetables, together with all the juices in the ovendish from the baking process, and some freshly ground black pepper. Stir well, and if you think it's too dry, add a little fresh olive oil.
  5. Serve in bowls. You can leave or remove the garlic, it's up yo you. In any case it has given its rich flavour to the dish, while the baking has softened it and taken its heat. The ones that get them in their plates are the lucky ones.
  6. Before serving, you can crumble some feta cheese or place a tsp of soft goat's cheese on top of each bowl. It will take te dish to a different dimension!

A glass of cold, crisp dry white wine will make the ideal company!


  • You can add more vegetables such as aubergines, cut in small cubes. If you do, make sure you leave them in a bowl of salted water for 30 minutes to get rid of the bitterness.
  • For the winter you can use winter vegetables, following the same principle, to make the winter version of the recipe. You will only need a little more baking time, as winter vegetable are generally much harder.
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