Penne Pasta with Roasted Veggies

• 1 (1 lb) eggplant, cut into 1-inch pieces
• 1 small butternut squash, peeled,seeded,and cut into 1-inch pieces
• 2 zucchini, halved lenghtwise,and cut into 1-inch pieces (1 lb. each)
• 2 red peppers, cored,seeded,and cut into 1-inch pieces
• 1 small onion, coarsely chopped
• 1 teaspoon salt
• 14 teaspoon black pepper
• 1 (16 ounce) box penne pasta
• 3 tablespoons balsamic vinegar
• 3 -4 cloves garlic, minced

1. Heat oven to 450 degrees.
2. Coat 2 shallow baking pans with cooking spray.
3. Mix eggplant, squash, zucchini, peppers, onion, 1/2 tsp salt, 1/8 tsp pepper in large bowl.
4. Coat veggies with cooking spray and toss.
5. Divide between 2 pans.
6. Roast in oven 35 minutes until lightly browned and tender.
7. Cook pasta according to package and drain, reserving 1 cup liquid.
8. Toss veggies, pasta, vinegar, garlic, remaining salt and pepper with enough pasta liquid to moisten.

eggplant, butternut squash, zucchini, red peppers, onion, salt, black pepper, penne pasta, balsamic vinegar

Taken from www.food.com/recipe/penne-pasta-with-roasted-veggies-20368 (may not work)