Roast Garlic

• Preheat oven to 400 degrees.
• Lay a piece of aluminum foil on a small cookie sheet big enough to create an envelope for your garlic.
• Trim the top off of the head of garlic.
• Drizzle the tops of the exposed heads with olive oil.
• Enclose the garlic cloves in the foil envelope and roast for 40-45 minutes until the cloves are golden and soft. Remove and set aside.

Roast Veggies

*This step can be done at the same time as roasting the garlic to cut down on cooking time-just know that you’ll probably pull the veggies out of the oven before the garlic is finished.*

• Keep oven at 400 degrees.
• Grease a cookie sheet with olive oil.
• Lay zucchini, squash, and tomatoes in a single layer.
• Salt and pepper the tops.
• Roast for 30-40 minutes, until veggies are slightly wilted, but not soggy.
• Remove and set aside.

Pasta

• Bring a large pot of well-salted water to a boil.
• Add pasta, and cook according to package directions.

To serve hot:

• Combine the roasted garlic cloves, roasted veggies, and pasta.
• Toss with gluten free greek dressing.
• Top with feta cheese.
• Serve immediately.

To serve cold:

• Rinse the pasta in a colander under cold running water.
• Drain.
• Combine the roasted garlic cloves, roasted veggies, and pasta.
• Toss with gluten free greek dressing
• Top with feta cheese.
• Refrigerate for 4 hours or overnight, and serve.