Healthy and satisfying main or side dish is easy to make, and the left overs are delicious as a salad.
Cooking Time: 30 min Servings: 2-4
2 small zucchini, sliced into quarter slices
2 cloves garlic, minced
1 bell pepper, diced
1/2 small red onion, diced
1 small container cherry tomatoes, sliced in half, or 2 large tomatoes seeded and chopped
3-4 fresh basil leaves, chiffonade
Sea Salt and freshly ground pepper, to taste (We love our French Picnic Salt for this recipe)
2-3 tablespoons The Olive Scene Wild Dill Olive Oil
2 tablespoons dry white wine
½ lb dried Pasta (choose from the wide variety available at
The Olive Scene)
6 large Queen olives, chopped (available at The Olive Scene)
freshly grated Parmesan cheese
Preheat oven to 400°.
Chop the veggies into similar sizes.
Set aside 1/4 cup of the chopped tomatoes, then add the rest with the zucchini, garlic, pepper, onion, basil, salt and pepper to a large bowl and toss with 2 tablespoons of the olive oil to coat the veggies.
Drizzle white wine over all and toss again.
Spread on a rimmed cookie sheets that is lined with foil, and place in oven for 20-30 minutes, till soft.
As the veggies are cooking, boil a large pot of water.
Salt the water and add the Fregola.
Cook until it’s just al dente, and drain.
Put Fregola in a large pasta bowl, and drizzle with the other tablespoon of oil to prevent sticking.
Top with roasted veggies and olives and gently toss.
Transfer the Fregola to serving plates, top with the reserved fresh, chopped tomatoes, and Parmesan cheese, and serve warm or room temperature.
*Try this with any of our Herbed Oils, like Tuscan Herb, Wild Rosemary or Herbes de Provence.
*Store left overs in the refrigerator up to 3 days and eat as a salad by tossing with your favorite balsamic vinegar.