Roasted Vegetable Pasta

• 8 ounces whole wheat rotini pasta, uncooked
• 1 large eggplant, cut and trimmed into 1 inch pieces
• 1 red bell pepper, cut into 1 inch slices
• 1 medium zucchini, halved and cut into 3/4 inch slices
• 1 yellow squash, halved and cut into 3/4 inch slices
• 1 small carrot, peeled and cut into half inch pieces
• 2 roma tomatoes, cut into eights
• 2 medium shallots, quartered
• 2 garlic cloves, quartered
• 1 teaspoon dried basil
• 4 tablespoons olive oil, divided
• 1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar

1. Preheat oven to 425.
2. cook rotini according to package directions. rinse in cold water; drain.
3. in large bowl combine all veggies and basil; mix lightly. drizzle with 2 tablespoons of olive oil; toss to coat.
4. spread mixture in baking pan, roast 35 mins or until veggies are tender, stirring occasionaly.
5. in large bowl, combine pasta, roasted veggies, remaining 2 tbs of olive oil and vinegar; toss to mix.
6. season to taste with salt and pepper.
7. serve at room temperature or slightly warmed.

whole wheat rotini pasta, eggplant, red bell pepper, zucchini, yellow squash, carrot, roma tomatoes, shallots, garlic, basil, olive oil, balsamic vinegar

Taken from www.food.com/recipe/roasted-vegetable-pasta-366704 (may not work)