A delightful pasta dish featuring roasted vegetables and a creamy sauce, perfect for a summer dinner.
Preheat your oven to 450°F (230°C).
Preheating ensures even cooking and caramelization of the vegetables.
In a large mixing bowl, combine the zucchini, cherry tomatoes, eggplant, onion, and bell pepper. Drizzle with olive oil, balsamic vinegar, and sprinkle with basil, salt, and pepper. Toss to coat evenly.
Cut the vegetables into similar-sized pieces for even roasting.
Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for 20 minutes, stirring halfway through, until tender and slightly caramelized.
Stirring halfway prevents sticking and ensures even roasting.
While the vegetables are roasting, cook the penne pasta in a large pot of boiling salted water according to package instructions. Drain and set aside.
Reserve a cup of pasta water to adjust the sauce consistency if needed.
In a serving bowl, combine the cooked pasta, roasted vegetables, and Greek yogurt. Toss gently to mix.
Mix gently to avoid breaking the vegetables.
Sprinkle crumbled feta cheese over the top before serving.
Serve immediately for the best flavor and texture.
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