Ingredients:
vegetable oil cooking spray
3 red bell peppers, cut into 1/2-inch pieces
1 1/2 medium eggplants, unpeeled,cut into 1/2-inch pieces
1 1/2 large crookneck yellow squash, cut into 1/2-inch pieces
2 1/4 cups peeled butternut squash ( 1/2-inch pieces)
6 tablespoons olive oil
1 1/2 lbs penne pasta
3 medium tomatoes, cored,seeded,diced
3/4 cup chopped fresh basil or 2 1/4 tablespoons dried basil
3 tablespoons balsamic vinegar
2 cloves garlic, minced
3/4 cup grated parmesan cheese
Directions:
Preheat oven to 450F F.
Spray large roasting pan with nonstick spray.
Combine red bell peppers, eggplant, crookneck squash, and butternut squash in prepared pan.
Drizzle with 3 tablespoons olive oil; sprinkle with salt and pepper.
Toss to coat.
Roast until vegetables are tender and beginning to brown, stirring occasionally, approximately 25 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.
Drain; reserve 3/4 cup cooking liquid.
Combine pasta, roasted vegetables, tomatoes, and basil in large bowl.
Add remaining 3 tablespoons oil, vinegar, and garlic.
Toss to combine.
Season pasta to taste with salt and pepper, adding reserved cooking liquid by tablespoonfuls to moisten, if desired.
Mound pasta on platter.
Sprinkle with Parmesan and serve.
(Can be made 2 hours ahead. Cover and keep at room temperature).
Servings: 10
Time preparation: 15 min.
Time total: 45 min.