my children like baked vegetables
i have also tried cutting vegatables quite chunky and putting them in a baking dish with tined tomatos (i get chopped with garlic) and bake them till veg is soft then grate cheese over and bake again till cheese is crispy this is also nice if you break up ready salted crisps and add to the top of the cheese then add a little more cheese on top makes it very crispy no lemon as yet though sorry xx
i just found this one to... i have not tried this one but sounds yummy x
Creamy roasted vegetable pasta with lemon chicken
1/2 pound boneless skinless chicken breasts
1 teaspoon of salt
1/2 tablespoon of lemon pepper
1 tablespoon of Mrs. Dash
1/2 teaspoon of crushed red pepper
1 pd of penne rigati pasta ( or any short pasta that has ridges)
2 cups of artichoke quarters ( I used marinated)
2 cups of tomatoes cut into quarters ( this was about 6 lime sized tomatoes)
5 cloves of garlic, peeled and flattened with your knife
1 large shallot peeled and sliced
3/4 cup of white wine
Juice and Zest of one lemon
3 tablespoons of sour cream
1/2 cup reserved pasta water
2 teaspoons of vegetable oil
Start by preheating your oven to 375
Start by spreading out your tomatoes, artichoke quarters, garlic cloves and shallots on a baking sheet. Toss with the vegetable oil, 1/2 teaspoon of salt and crushed red pepper. Roast in the oven on the bottom rack, tossing once or twice for 10-15 minutes.
Meanwhile, season your chicken with the remaining salt, lemon pepper and Mrs. Dash and cook until the chicken is just barely done. Take the chicken from the pan and slice into strips, it is okay if the chicken is still a little pink, it will go back in to cook a little while longer. De-glaze the pan with 3/4 cup of white wine and put the chicken back in, add the lemon zest and juice. Let that simmer.
Once you have seasoned your pasta water well with salt- cook your pasta according to package directions. I always undercook mine slightly if I am tossing it in any sauce, this allows the pasta to absorb the flavor of the sauce better.
Puree your roasted vegetable mixture in a food processor ( or a blender... whatever you have will work). The mixture will be fairly thick. Next add your sour cream and give it one more whir to combine.
When your pasta is finished cooking, be sure to reserve at least one cup of the pasta water to thin out your sauce.
To assemble add your pasta to the pan with the chicken wine mixture, toss to coat. Next add your vegetable puree and toss well again. you may need to add pasta water to thin out the pasta to the consistency you desire. I added about 1/2 of a cup. Serve immediately.