6 |
cloves garlic, unpeeled |
6 |
4 tbsp |
extra virgin olive oil, divided |
60 mL |
3 tbsp |
balsamic vinegar |
45 mL |
1⁄2 tsp |
freshly ground black pepper |
2 mL |
Pinch |
salt |
Pinch |
1 |
red bell pepper, cut into 1⁄2-inch (1 cm) pieces |
1 |
1 |
yellow bell pepper, cut into 1⁄2-inch (1 cm) pieces |
1 |
1 |
onion, cut into 1⁄2-inch (1 cm) pieces |
1 |
3 cups |
cubed butternut squash (1⁄2-inch/1 cm cubes) |
750 mL |
2 cups |
eggplant (unpeeled), cut into 1⁄2-inch (1 cm) pieces |
500 mL |
2 cups |
chopped asparagus (1⁄2-inch/1 cm pieces) |
500 mL |
12 oz |
whole wheat penne pasta |
375 g |
4 |
tomatoes, seeded and diced |
4 |
3⁄4 cup |
lightly packed coarsely chopped fresh basil |
175 mL |
1⁄3 cup |
freshly grated Parmesan cheese |
75 mL |