Fusilli With Roasted Vegetables

• 2 red bell peppers, seeded and cut into strips
• 4 plum tomatoes, cut into thin wedges (Iused ordinary tomatoes)
• 2 red onions, sliced
• 1 medium zucchini, halved lengthways and sliced
• 3 garlic cloves, quartered
• 1 teaspoon thyme
• 3/4 teaspoon fresh ground black pepper
• 1 tablespoon olive oil
• 1 teaspoon olive oil
• 1 1/2 cups fusilli (I used Penne)
• 1/4 cup shredded basil
• 2 tablespoons grated parmesan cheese

1. Preeheat oven to 400u0b0F.
2. In a large roasting dish, combine the bell peppers,tomatoes,onions, zucchini, garlic,thyme and 1/2 teasp black pepper. Drizzle over the olive oil and toss to coat. Roast until peppers are softened, turning once or twice. Takes about 40 minutes.
3. Cook the fusilli according to the pack instructions. Drain and reserve 1/2 cup of the cooking liquid.
4. Add pasta to the vegetables with the reserved cooking liquid, basil, cheese and the rest of the black pepper. Toss to combine.

red bell peppers, tomatoes, red onions, zucchini, garlic, thyme, fresh ground black pepper, olive oil, olive oil, fusilli, shredded basil, parmesan cheese

Taken from www.food.com/recipe/fusilli-with-roasted-vegetables-184118 (may not work)