I think we can all agree that when three twenty-something-year-old men enter your apartment, the only recourse you have is to hide your food. Otherwise, before you know it, they’ve stuck their fingers in/licked/nibbled at everything in sight.
Generally I live and breathe by this rule, but last week when three of our friends came to pick up my roommate for dinner, I decided that I was safe in leaving this pasta dish out. After all…it has vegetables, and no meat and little specks of green in it; not your typical twenty-something-year-old man food. I’m sure you know what happened next. I turned around for one second and they were all huddled over the pot with forks. I can’t really blame them though…the combination of balsamic vinegar and goat cheese is one to be reckoned with, especially when paired with my favorite end-of-summer vegetables. In all likelihood, I would have eaten this straight from the pot myself if they hadn’t beaten me to it.
Adapted from Closet Cooking
Joanne Bruno is a food writer and third year MD/PhD student. Find more of her delicious ramblings over at her blog: Eats Well With Others. Joanne is also training for her third marathon with Team in Training, raising money for the Leukemia and Lymphoma Society. For more information or to make a donation, check out her fundraising website.
1 medium eggplant, cubed
2 zucchini, cubed
4 tbsp balsamic vinegar
1 tbsp olive oil
1/4 cup mint, minced
1/4 tsp red pepper flakes, or to taste
salt and pepper, to taste
4 oz goat cheese
1/2 lb pasta
1. Preheat oven to 450. Line two baking sheets with foil and spray with cooking spray. Place the eggplant and zucchini cubes on these trays in a single layer. Spray with cooking spray and sprinkle with salt. Roast for 20 minutes.
2. Cook the pasta in boiling salted water according to package directions.
3. Mix the balsamic vinegar, olive oil, mint, red pepper flakes, salt, and pepper in a small bowl.
4. Toss together the pasta, eggplant, zucchini and goat cheese. Add the dressing and serve.