Ingredients:
1 (1 lb) eggplants, cut into 1-inch cubes
2 (6 ounce) zucchini, cut into 1-inch cubes
2 (6 ounce) yellow squash, cut into 1-inch cubes
1 onions, cut into 1-inch cubes
1 red bell peppers, seeded and cut into 1-inch cubes
3/4 lb penne
1/2 cup chopped fresh basil
1/4 cup grated parmesan cheese
2 tablespoons extra virgin olive oil
Directions:
Preheat the broiler.
Prepare 2 baking pans with nonstick cooking spray.
On the baking pans, place the eggplant, zucchini, yellow squash, onion, and bell pepper in a single layer.
Spray to coat well with nonstick cooking spray.
Broil, 7 inches from the heat, for about 15-20 minutes or until the vegetables are tender and browned; transfer to a large bowl.
Bring a large pot of water to boiling; add in penne and cook according to package directions; drain.
Add penne to the bowl with the vegetables; add in basil, parmesan, and oil; toss to coat.
Servings: 8
Time preparation: 30 min.
Time total: 50 min.