The winter months are challenging for solar cooks in more ways than one. Even on sunny days the window of opportunity is smaller and if you don’t get your food in early you might miss it. A hot dinner straight from the Sun Oven to the table is pretty much impossible. Still, with a little planning, at least part of your evening meal can be cooked in the sun then completed, or warmed up, at dinnertime. Roasting a batch of vegetables early in the day will give you a head start on dinner.

Sun Oven Pasta with Roasted Vegetables


2 zucchini, halved and cut lengthwise into 1/2-inch slices

1 yellow bell pepper, seeded and cut into strips

1 red onion, thinly sliced

1 tablespoon olive oil

Salt and pepper to taste

1/4 cup fresh basil leaves, torn into pieces if large

1/2 cup crumbled feta cheese

8 ounces (dry) whole wheat penne

additional olive oil for serving


Set Sun Oven out to preheat.

In a large bowl, toss the zucchini, bell pepper, and onion with the olive oil. Spread the vegetables out in even layers in two 11-x-7-inch baking pans.

Cross stack the pans in the Sun Oven and cook until vegetables are tender, 45 minutes to 1 hour. Season to taste with salt and pepper.

Prepare the pasta according to the instructions on the package.

In a large bowl, toss the pasta with the vegetables, basil, and cheese. Divide onto plates and drizzle each serving with a little olive oil.

makes 2 to 4 servings


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