½ Yellow Summer Squash, halved lengthwise and sliced
½ Zucchini, halved lengthwise and sliced
½ Eggplant, halved lengthwise and sliced
8 Campari Tomatoes, cut into quarters
¼ cup + 2 Tbsp SOOC Mushroom & Sage Olive Oil
1 Tbsp SOOC Neapolitan Herb Balsamic
¼ tsp SOOC Rosemary Sea Salt
Cracked Black Pepper to taste
1 lb Rigatoni pasta
4 oz Mozzarella balls, halved
½ cup Ricotta cheese
¼ cup torn Basil leaves
In a large bowl, combine the yellow summer squash, zucchini, eggplant, campari tomatoes, ¼ cup SOOC Mushroom and Sage Olive Oil, SOOC Neapolitan Herb Balsamic, and SOOC Rosemary Sea Salt. Toss to coat the vegetables, and transfer to a large baking sheet.
Place the vegetables in a preheated oven to 425 degrees. Cook for 40-45 minutes, then remove from the oven.
Meanwhile, cook the pasta in salted water according to package directions. Drain.
When the pasta and vegetables are cooked, combine and toss together in a large serving bowl. Top the pasta with the halved mozzarella balls, and dollop the ricotta cheese. Garnish with the torn basil leaves, cracked black pepper to taste, and finish with the remaining 2 Tbsp of SOOC Mushroom and Sage Olive Oil. Enjoy!