Pasta With Roasted Vegetables Recipe

Ingredients

1 Medium Eggplant, peeled and sliced in 1/2" rounds

2 Zucchini, sliced 1/2" thick

1 large Sweet onion, sliced

2 Red Peppers, sliced

3 Tbsp. Olive Oil

1/2 tsp dried thyme

1/2 tsp dried basil

salt and pepper

1 jar Tomato and Basil pasta sauce

1 lb penne pasta

1/4 cup Parmesan cheese, grated

Preparation

Preheat oven to 375 degrees. Cut vegetables and place in roasting pan. Drizzle vegetables with olive oil. Add dried herbs and salt and pepper. Roast for appoximately 45 to 60 minutes, turning occasionally, until vegetables are soft and golden. Mix jar of tomato sauce with vegetables and continue roasting until sauce is bubbling, about 5 to 10 minutes more. Prepare pasta according to directions on box. Serve pasta topped with roasted vegetables and sprinkled with parmesan cheese.