rebar linguine

This is how fast I steal things from the new rebar cookbook! Easy to make and very good. Portabello mushrooms are a nice addition.

4 small zucchini
4 japanese eggplant
3 sweet bell peppers, assorted colours
1 fennel bulb
1 large red onion
1 garlic bulb
3 T olive oil
1 t salt
1/2 t cracked pepper
1 t red chili flakes
1/2 c Kalamata olives, pits removed
1 c chopped basil, loosely packed
2 T balsamic vinegar
1 lb linguine
Parmesan or Romano cheese (optional)

1. Preheat oven to 425. Heat a large pot of water on the stove to boil the pasta.

2. Slice zucchini and eggplant into 1/8" thick half-moon slices. Halve, seed and cut peppers into 3/4" dice. Slice thick strips of fennel and red onion. Separate, peel and slice the garlic cloves in half lengthwise. Place all of the vegetables in a large bowl and toss with olive oil, salt, pepper and chile flakes. Spread out evenly on two baking sheets and roast in the oven until golden and tender (about 20 mins). Stir the vegetables halfway through.

3. When the veges are just about cooked, start to cook the pasta. Salt the pasta water and cook the linguine until al dente. Strain and toss with a light coat of extra virgin olive oil.

4. When the veges are ready, remove them from the oven and put them back into a large bowl with the olives, basil and balsamic vinegar. Season to taste with more salt, cracked pepper or balsamic. Toss vegetables with the pasta and serve with freshly grated cheese.

Serves 4