Roasted Vegetables And Pasta

• 2 baby eggplant
• 2 small zucchini
• 2 yellow squash
• 2 green, red and/or yellow peppers
• 1 large red onion
• 1/4 c. olive oil
• 1 Tbsp. balsamic vinegar
• 1 tsp. thyme
• 1/2 tsp. basil
• 4 cloves garlic, crushed
• 12 oz. pasta (ziti or curls)
• 1/4 c. chopped parsley
• red pepper flakes
• 2 Tbsp. Parmesan cheese

1. Wash vegetables; slice thick.
2. Combine remaining ingredients (except pasta) in a large bowl with vegetables.
3. Toss to coat. Spread on a cookie sheet.
4. Place in a 425u0b0 oven for 30 minutes. Cook 12 ounces pasta according to package directions.
5. Rinse.
6. Mix with roasted vegetables.
7. Sprinkle with:

baby eggplant, zucchini, yellow squash, green, red onion, olive oil, balsamic vinegar, thyme, basil, garlic, pasta, parsley, red pepper, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=597223 (may not work)