Roasted Vegetables And Pasta - cooking recipe

Ingredients

2 baby eggplant
2 small zucchini
2 yellow squash
2 green, red and/or yellow peppers
1 large red onion
1/4 c. olive oil
1 Tbsp. balsamic vinegar
1 tsp. thyme
1/2 tsp. basil
4 cloves garlic, crushed
12 oz. pasta (ziti or curls)
1/4 c. chopped parsley
red pepper flakes
2 Tbsp. Parmesan cheese

Preparation

Wash vegetables; slice thick.
Combine remaining ingredients (except pasta) in a large bowl with vegetables.
Toss to coat. Spread on a cookie sheet.
Place in a 425\u00b0 oven for 30 minutes. Cook 12 ounces pasta according to package directions.
Rinse.
Mix with roasted vegetables.
Sprinkle with: