ROASTED VEGETABLES and PASTA

Heat oven to 350 degrees. Place eggplant, peppers, zucchini, onions, squash & mushrooms in a large, flat 3-quart casserole; sprinkle with basil. In separate bowl, mix oil, vinegars, oregano, salt & pepper; sprinkle over vegetables. Bake uncovered 30 minutes or until vegetables are tender but not too soft. Add chopped tomatoes; mix well. Bake 15 minutes longer. Sprinkle with Parmesan cheese. Serve over angel hair or linguine as a main dish.

Contributed by: Cathleen Rafalko, Vienna, NJ

ZUCCHINI with PASTA

1 pound Jersey Fresh zucchini, sliced lengthwise, scoop out seeds, slice in ¼” pieces 2 small Jersey Fresh carrots, sliced 1 TBS extra virgin olive oil 1 medium Jersey Fresh onion, cut in half and sliced 1 large Jersey Fresh clove of garlic, peeled and minced ½ cup Jersey Fresh dry white wine (optional) or additional ½ cup of chicken broth

1 TBS unsalted butter 2 cups chicken broth 1/3 cup light cream 2 TBS Jersey Fresh parsley, minced ¼ tsp Jersey Fresh oregano, chopped ¼ tsp Jersey Fresh basil, chopped grated Italian cheese salt and black pepper to taste ½ pound thin spaghetti, broken in half

Saute carrots in olive oil for 5 minutes, add onion and garlic, sauté for 3 minutes, then add zucchini, sauté for 5 minutes, stirring occasionally. Add chicken broth and wine, bring to a boil; reduce heat and simmer, covered, for 8 minutes. Add butter, stir until melted. Add light cream slowly, stirring constantly. Add parsley, oregano and basil and stir. Keep mixture warm. Cook spaghetti al dente in boiling salted water. Strain and place in serving bowl, add zucchini mixture and mix well. Salt and pepper to taste. Sprinkle with cheese and some parsley for garnish. Serve with crusty Italian bread and additional grated cheese.

Contributed by: Robert P. Zarelli, Piscataway, NJ