Ingredients
3medium zucchini,(about ¾ lb) cut into half moons
2¾large red bell peppers,(about ¾ lb) sliced into 1-inch strips
1medium yellow onion,sliced into half moons
1tbspolive oil
½tspsalt
1lbground turkey
1large egg
2tbspmayonnaise
½cupplain bread crumbs
1tspItalian seasoning,or ¼ tsp each of dried oregano, basil, marjoram, and rosemary
½tspsalt
¼tspground black pepper
1lbany small shaped pasta,such as orecchiette, bowties, or rotini
2tbspolive oil
2tbspfresh lemon juice
¼cupfresh parsley,chopped
Preparation
Preheat the oven to 425 degrees F.
Line 2 baking sheets with aluminum foil or silicone baking mats.
Toss the vegetables with olive oil and salt.
Spread them out on one of the baking sheets in a single even layer.
Roast the vegetables for 30 minutes.
In a medium mixing bowl, combine the ground turkey, egg, mayonnaise, bread crumbs, and seasonings.
Roll into 1-inch meatballs and place on the second baking sheet, about ½-inch apart.
Roast the meatballs for 20 minutes in the oven alongside the vegetables.
Once both the vegetables and meatballs are in the oven, put a large pot of water on the stove to boil.
Salt the pasta water to taste (use about 3 tablespoons for a big pot) and boil the pasta.
Cook the pasta according to the instructions on the package and drain.
In the pasta pot, stir together the roasted vegetables, meatballs, and pasta with olive oil, lemon juice, and parsley.
Serve hot.
