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Cheesy Vegetable Pasta
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 kosher salt
- 1 freshly ground black pepper
- 1 medium zucchini (about 1 pound), halved lengthwise
- 1/2 pound medium eggplant (about 1 pound), halved lengthwise
- 2 large onion, peeled and quartered
- 1 teaspoon ziti or penne
- 1/2 teaspoon large cloves garlic, minced
- 1 dried oregano
- 4 ounces dried mint
- 1 cup large tomato, chopped
- 1/2 teaspoon Feta cheese, crumbled (about 1/2 cup)
- 8 ounces prepared tomato sauce
Directions:View on Real Simple
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