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Roasted Vegetable Penne

List of Ingredients




4 cups zucchini, cubed
2 cups eggplant, cubed
1 cups red bell pepper, coarsely chopped
1 cup green bell pepper, coarsely chopped
1 cup sweet white or red onions, coarsely chopped
1/4 cup extra virgin olive oil
1/2 tsp oregano
1/2 tsp basil
3-4 cloves of garlic, chopped
12-16 oz penne rigate or other tubular pasta
freshly grated Parmesan or Asiago cheese


Recipe



Preheat oven to 375 degrees.

Place zucchini, eggplant, peppers and onions in large bowl. Add oil, basil, oregano and garlic and toss to coat. Place vegetables in a single layer on a large baking sheet with a rim. Roast, stirring occasionally, for approx. 20 minutes or until vegetables are slightly softened. Meanwhile bring a large pot of water to boil. When vegetable are nearly done, cook penne according to package directions or until al dente, drain. Toss roasted vegetables with penne. Top with a generous grating of cheese.