Spaghetti With Roasted Summer Vegetables And Tomatoes

• 2 zucchini, sliced into thin rounds
• 2 summer squash, sliced into thin rounds
• (may substitute eggplant and green/red/yellow pepper slices for squash)
• 5-6 cremini mushrooms, sliced
• 1 pint cherry or other tomatoes, sliced
• 1 medium onion, sliced (optional)
• 2 garlic cloves, sliced
• 2 sprigs fresh basil, chopped
• 1/4 cup olive oil
• Kosher salt and black pepper
• 1 pound spaghetti
• Parmesan, grated or shaved

1. Preheat the oven to 400 degrees. Bring a large pot of salted water to a boil.
2. Place the zucchini, squash, mushrooms, tomatoes, onion, garlic, and oregano in a large bowl. Drizzle the olive oil over the mix and sprinkle generously with salt and pepper. Toss well. Spread the veggies out on a sheet pan and roast in the oven for 15-30 minutes, or until the squash or eggplant is tender.
3. Boil the spaghetti until al dente. Drain and transfer pasta to a large serving bowl. Scrape in the roasted veggies with their juices. Toss well with the pasta. Garnish with parmesan, additional olive oil and herbs. Serve hot.

zucchini, summer, cremini mushrooms, cherry, onion, garlic, basil, olive oil, kosher salt, spaghetti, parmesan

Taken from www.epicurious.com/recipes/member/views/spaghetti-with-roasted-summer-vegetables-and-tomatoes-50090179 (may not work)