Roasted Vegetable Pasta

• 1 large eggplant
• 1 red pepper
• 1 yellow pepper
• 2 golden beets
• 2 large carrots
• 3 garlic scapes - cut into 1/2" pieces
• 1 cup fresh spinach, roughly chopped
• 3 Tbsps. fresh basil roughly chopped
• Virgin Olive Oil
• Freshly grated parmesan cheese
• Whole Wheat or High Fiber Pasta, preferably a rotini.

1. Heat gas grill to 450. Lower burners to medium.
2. Wash off and dry peppers and beets. Wrap beets in foil. Place beets on back of grill. Cook until firm but soft, rotating periodically. Peel and dice.
3. Place peppers on grill and rotate as skin scorches. Peel and dice.
4. Slice eggplant 1/2" thick lengthwise. Sprinkle with kosher salt and let sit for 30 minutes.
5. Slice carrots 1/2" thick lengthwise.
6. Grill eggplant and carrots until slightly charred but not burned.
7. Roughly dice.
8. Cook pasta, drain and set aside.
9. Heat olive oil in large skillet. Lower heat slightly and cook scapes until soft. Add roasted vegetables and spinach and basil. There should be enough olive oil in pan cover vegetables. Cook until spinach is wilted. Add pasta, toss and serve with parmesan cheese.

eggplant, red pepper, yellow pepper, golden beets, carrots, garlic, fresh spinach, fresh basil, virgin olive oil, parmesan cheese, whole wheat

Taken from www.epicurious.com/recipes/member/views/roasted-vegetable-pasta-1204909 (may not work)