By: Brady Evans
It is football season! That means a couple of things.
My Sunday night love of watching 60 Minutes on CBS will be inevitably delayed an indeterminate amount of time each week. The football games ALWAYS run over the alotted time but NEVER by the same amount, so I find myself dashing in and out, checking the football clock not because I care about the game, but trying to see if I can fit one more chore in before the tick tock tick tock of my favorite show.
It is football season! That means I can’t accidentally wear orange or the locals will think I’m pulling for the rival, and I’ll be blacklisted.
It is football season! Gameday traffic and the TV on during Thanksgiving dinner, and friends being unavailable because they watch football and I don’t.
It isn’t that I hate football. I just hate how my non-football oriented life is interrupted. In case you’re like me and you’re trying to delay the season little by little, then put away your chili recipe and your hot wing cravings and enjoy this meal of waning summer produce. It is loaded with veggies and seasoned simply with high quality balsamic vinegars and olive oils.
Pasta with Balsamic Roasted Vegetables (adapted from Epicurious)
6 ounces pasta, cooked according to package directions
2 yellow squash or zucchini, sliced
1 onion, sliced
3 roma tomatoes, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
2 T balsamic vinegar
1 T basil infused olive oil
- Preheat oven to 425 degrees.
- Whisk together garlic, olive oil, and vinegar.
- In a large bowl, toss vegetables with balsamic mixture until completely coated.
- Spread vegetables on a roasted pan and cook 20-25 minutes until browned.
- Season with salt.
- Toss with warm pasta.