Roasted Ratatouille Pasta

• 2 cups Diced Zucchini
• 2 cups Diced Eggplant
• 1 whole Onion, Diced, Plus 1 Tablespoon Minced Onion
• 3 cups Cherry Tomatoes
• 1/4 cups Olive Oil
• 4 cloves Garlic, Minced
• 5 whole Sun Dried Tomatoes
• 1 Tablespoon Tomato Paste
• 1 teaspoon Dried Italian Herb Seasoning
• 1/4 teaspoons Dried Thyme
• 1/4 teaspoons Dried Basil
• 1- 1/4 teaspoon Salt
• 1/4 teaspoons Fresh Ground Black Pepper
• 8 ounces, weight Spaghetti
• 2 Tablespoons Julienned Fresh Basil
• 2 Tablespoons Chopped Fresh Parsley
• 1/4 cups Parmesan Cheese

1. Preheat the oven to 400 degrees F. In a large mixing bowl, combined diced zucchini, eggplant, diced onion, and cherry tomatoes.
2. In a small bowl, combine the olive oil, minced garlic, sun-dried tomatoes, tomato paste, and 1 tablespoon minced onion.
3. Add the herbs, salt, and pepper.
4. Add this mixture to the vegetables and toss until everything is well coated.
5. Line a sheet pan with non-stick foil or parchment paper.
6. Spread the vegetables evenly on the pan.
7. Place in the oven and roast for 45 minutes, stirring the vegetables once halfway through baking.
8. Cook your spaghetti until al dente and toss with the roasted ratatouille, fresh basil, parsley, and Parmesan.
9. Serve!

zucchini, eggplant, onion, cherry tomatoes, olive oil, garlic, tomatoes, tomato paste, thyme, dried basil, salt, fresh ground black pepper, fresh basil, parsley, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/roasted-ratatouille-pasta/ (may not work)