Ingredients
Yield: 4 servings
Serving size: 1/4 mixture
2 tablespoons olive oil
2 small zucchini, sliced
10 small sweet bell peppers, sliced
1 cup grape or cherry tomatoes, halved
1/2 yellow onion, diced
2 cloves garlic, sliced
1 tablespoon dried Italian herbs
1 teaspoon salt
1 15 ounce artichoke hearts in water, drained and sliced in half
1/4 cup sundried tomatoes in oil
1/3 cup balsamic vinegar
1 1/2 cups dry whole wheat penne
1/3 cup crumbled feta cheese
Preparation
