Oven Roasted Vegetables With Rigatoni

• 1 small eggplant, cut into 3/4-inch pieces
• 2 to 3 small potatoes (unpeeled), cut into 3/4-inch pieces
• 2 to 3 carrots, thinly sliced
• 1 1/2 medium red onions, cut in 1-inch pieces
• 1 c. mushrooms, quartered
• 8 large garlic cloves, crushed
• 1/2 tsp. crumbled thyme
• 1/2 tsp. crumbled rosemary
• 2 Tbsp. olive oil
• 2 c. broccoli florets
• 1 lb. rigatoni (shell or fusilli pasta)
• 2 Tbsp. grated Parmesan cheese

1. Preheat oven to 400u0b0. Combine first 8 ingredients in a large roasting pan. Add olive oil and toss to coat well.
2. Bake until vegetables are tender, stirring occasionally, about 45 minutes. Add broccoli.
3. Bake until crisp and tender (about 10 minutes).

eggplant, potatoes, carrots, red onions, mushrooms, garlic, thyme, rosemary, olive oil, broccoli florets, rigatoni, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=11305 (may not work)