Roasted Vegetables For Pasta

• 2 cups chopped onions
• 2 cups chopped green or red bell peppers
• 2 cups quarter and sliced zucchini
• 3 cups chopped cremini or portabella mushrooms
• 4 cups chopped fresh tomatoes
• 1/4 cup olive oil
• 4 garlic cloves minced or pressed
• 1 1/2 teaspoons ground fennel seeds
• 1/4 cup chopped basil
• 1 pound orzo, orecchiette or conchigliette

1. Preheat oven to 400
2. Place the onions, bell peppers, zucchini, mushrooms, tomatoes in a large bowl. IN a small bowl, whisk together the olive oil, garlic, fennel, salt and pepper. Pour the seasoned oil over the vegetables and toss well.
3. Spread the vegetables in a single layer on one or two nonreactive baking sheets. Roast for 15 minutes, remove from oven, stir in basil and return the baking sheet to oven. Roast 10 minutes, stir again and continue to roast until the vegetables are tender and browned, about 5 minutes
4. Serve over pasta with fresh Parmesan or feta cheese.

onions, peppers, quarter, cremini, tomatoes, olive oil, garlic, ground fennel seeds, basil, orzo

Taken from www.epicurious.com/recipes/member/views/roasted-vegetables-for-pasta-1278762 (may not work)