Roasted Vegetable Bruschetta Pasta
1/3 cup olive oil
1 package McCormick® Gourmet Sweet Basil & Oregano Bruschetta Chicken Recipe & Seasoning Mix
1 medium eggplant (1 pound), peeled and cut into 1-inch cubes
2 medium zucchini or yellow squash (1 pound) cut into 1-inch cubes
5 plum tomatoes (1 pound), quartered lengthwise
1 medium red bell pepper, cut into 1-inch cubes
8 ounces cheese tortellini or penne pasta
1 tablespoon balsamic vinegar
Grated Parmesan cheese (optional)
1. Preheat oven to 425°F. Mix oil and Seasoning Mix in large bowl until well blended. Reserve 3 tablespoons. Add vegetables to remaining oil mixture in bowl; toss to coat well. Arrange vegetables in single layer on large shallow foil-lined baking pan.
2. Bake 30 to 40 minutes or until vegetables are tender. Remove from oven. Crush tomatoes with fork.
3. Meanwhile, cook pasta as directed on package. Drain well. Place pasta in large bowl. Add roasted vegetables, pan juices, reserved oil mixture and vinegar. Toss to coat well. Sprinkle with grated cheese, if desired.