Roasted Ratatouille With Pasta

• 14 cup olive oil
• 2 zucchini, sliced into 1-inch pieces
• 1 eggplant, cut into 1-inch pieces
• 1 large onion, chopped
• 1 red bell pepper, cut into 1-inch pieces
• 1 pint grape tomatoes
• 12 sprigs fresh thyme
• 4 garlic cloves, minced
• 8 ounces orecchiette or 8 ounces orzo pasta
• salt and pepper

1. Preheat oven to 350F Put all the vegetables, including thyme and garlic, in a 9"x13" pan.
2. Drizzle with olive oil; season with salt and pepper; toss to coat.
3. Cover tightly with foil and roast for 45 minutes.
4. Uncover, stir, and roast for another 45 minutes.
5. Discard the thyme stems.
6. About 10 minute before the veggies are done, cook the pasta according to package instructions.
7. Drain and toss with the roasted veggies.
8. Garnish with extra thyme leaves.

olive oil, zucchini, eggplant, onion, red bell pepper, grape tomatoes, thyme, garlic, orecchiette, salt

Taken from www.food.com/recipe/roasted-ratatouille-with-pasta-474286 (may not work)