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Roasted-Vegetable and Feta Ziti
- 1/2 cup olive oil
- 2 tablespoons balsamic vinegar
- 3 kosher salt and black pepper
- 3 medium zucchini (about 2 pounds), halved lengthwise
- 1 medium eggplants (1 to 1 1/2 pounds), halved lengthwise
- 1 large onion, peeled and quartered
- 4 16-ounce box ziti or penne
- 1 tablespoon large garlic cloves, minced
- 1 teaspoon dried oregano
- 3 dried mint
- 1 large tomatoes, chopped
Directions:View on Real Simple
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