Category: not set
Cuisine: not set
Ingredients4 carrots cut into 1-inch pieces 1 red onion , cut into 1-inch pieces 3 zucchini , cut into 1-inch pieces* 10 cherry tomatoes 1 tablespoon extra-virgin olive oil , more for drizzling 1 tablespoon sherry vinegar 2 garlic cloves , minced 1/2 teaspoon herbes de Provenc
Ingredients
4 carrots cut into 1-inch pieces 1 red onion cut into 1-inch pieces 3 zucchini , cut into 1-inch pieces* 10 cherry tomatoes 1 tablespoon extra-virgin olive oil , more for drizzling 1 tablespoon sherry vinegar 2 garlic cloves , minced 1/2 teaspoon herbes de Provence Leaves from 8 sprigs fresh thyme 16
4 carrots cut into 1-inch pieces 1 red onion cut into 1-inch pieces 3 zucchini , cut into 1-inch pieces* 10 cherry tomatoes 1 tablespoon extra-virgin olive oil , more for drizzling 1 tablespoon sherry vinegar 2 garlic cloves , minced 1/2 teaspoon herbes de Provence Leaves from 8 sprigs fresh thyme 16
4 carrots cut into 1-inch pieces
4
cut into 1-inch pieces
1 red onion cut into 1-inch pieces
1
cut into 1-inch pieces
3 zucchini cut into 1-inch pieces*
3
cut into 1-inch pieces*
10
1 tablespoon extra-virgin olive oil more for drizzling
1
tablespoon
extra-virgin olive oil
more for drizzling
1 tablespoon sherry vinegar
1
tablespoon
sherry vinegar
2 garlic cloves minced
2
garlic cloves
1/2 teaspoon herbes de Provence
1/2
teaspoon
Leaves from 8 sprigs fresh thyme
Leaves
from 8 sprigs fresh thyme
16 ounces penne pasta
16
ounces
penne pasta
1/2 cup crumbled feta cheese
1/2
cup
crumbled feta cheese
1/2 cup fresh basil more for garnish
1/2
cup
fresh basil
more for garnish
Juice of 1/2 lemon
Juice of 1/2 lemon
Pinches of red pepper flakes
Pinches
Sea salt and freshly ground black pepper
Sea salt and freshly ground black pepper
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