Ingredients:
1 (1 lb) eggplants, 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 onions, coarsely chopped
1 teaspoon salt
1/4 teaspoon black pepper
1 (16 ounce) boxes penne pasta
3 tablespoons balsamic vinegar
3 -4 cloves garlic, minced
Directions:
Heat oven to 450 degrees.
Coat 2 shallow baking pans with cooking spray.
Mix eggplant, squash, zucchini, peppers, onion, 1/2 tsp salt, 1/8 tsp pepper in large bowl.
Coat veggies with cooking spray and toss.
Divide between 2 pans.
Roast in oven 35 minutes until lightly browned and tender.
Cook pasta according to package and drain, reserving 1 cup liquid.
Toss veggies, pasta, vinegar, garlic, remaining salt and pepper with enough pasta liquid to moisten.
Servings: 6
Time preparation: 15 min.
Time total: 50 min.