Garden Bounty...Zucchini, Peppers, Tomatoes, Oh My...

With all that garden bounty and a tight time budget to the table what to do, what to do... I have a crisper, to my delight, filled with zucchini and peppers along with a garden brimming with grape tomatoes. The sky is the limit with the concoctions one might come up with this bounty on hand. Last night I had a bit of pesto to get used as well so I roasted up the veg to serve along with some pasta with a pesto cream sauce. You could change this up to use up what you have on hand but this is the one I came up with last night:

First - Roasted Veg :
1 yellow zucchini (1" diameter)
1 green zucchini (1")
1 ea. yellow, red and orange pepper
1 garlic head with top cut off
1T. dried basil
1t. dried oregano
generous sprinkle fresh ground pepper

In a glass baking dish toss with olive oil and roast at 450 for 20 minutes, toss add 2 c. grape tomatoes and roast another 20 minutes. When done pop garlic from cloves and mash, toss with veg.

Meanwhile: Cook whole wheat pasta of your choice - I like to use a Penne or tube pasta

Sauce:
In a saucepan melt 1/8 c. butter, and 1/8c. flour, add pepper and salt to taste. Stir for about a minute with wire whisk. Add 1-1/2c. milk simmer to thicken. Add 1/2 c. parmesan.

When everyone is ready: Toss pasta with 3T. pesto, then add cream sauce and about 1/2 veg (pureed if you like). Top with remaining veg.

Serve - yummy!