December 04, 2012
8 ounces linguine, prepared according to package directions
1 small red onion, sliced
1/2 red, yellow, and green pepper, chunked
2 cups sugar snap peas
2 portabello mushrooms caps, sliced
1/4 cup olive oil
1 Tbsp kosher salt
1/2 tsp black pepper
2 Tbsp balsamic vinegar
2 cups (8 oz) shredded cheese
Preheat oven to 425°F (220°C). Line a cookie sheet with parchment paper. Arrange sliced vegetables on cookie sheet. In a small bowl, mix olive oil, kosher salt, black pepper, and balsamic vinegar. Pour over vegetables. Grill for 7–10 minutes. Turn vegetables over and grill an additional 5–7 minutes. Remove from oven and allow to cool 5 minutes.
Arrange pasta in a 9x13-inch (23x33- cm) pan or oven-to-table dish. Add the vegetables, without any juices, to the pan. Sprinkle shredded cheese on top, reserving 1/2 cup.
Mix linguine, vegetables, and cheese together. Sprinkle the reserved cheese on top. Cover and bake at 350°F (180°C) for 20–30 minutes.