Roasted Balsamic Vegetables With Penne - cooking recipe

Ingredients
    1 medium zucchini, halved lengthwise and cut into 1/4-inch-thick slices
    1 1/2 cups cherry tomatoes, halved
    1 eggplant, cut into bite-size (about 1 cup)
    1 medium yellow onion, cut into 1/4-inch-thick rounds
    1 large red bell pepper, cut into 1/4-inch-thick slivers
    4 teaspoons dried basil, divided
    4 tablespoons balsamic vinegar, divided
    1 tablespoon extra virgin olive oil
    1/4 teaspoon salt
    1/4 teaspoon fresh ground pepper
    8 ounces penne pasta (I used homemade fettucini noodles, but any pasta will work)
    2 tablespoons reduced-fat sour cream
    4 tablespoons reduced-fat feta cheese
Preparation
    Preheat oven to 500\u00b0F.
    In a medium bowl, add zucchini, tomatoes, eggplant, onion, bell pepper, 2 teaspoons basil, 2 tablespoons vinegar, oil, salt, pepper, and toss.
    Place in a single layer on a large cookie sheet lined with foil and bake 15 to 20 minutes or until vegetables are tender when pierced with a knife and just beginning to brown.
    Cook pasta. Drain and transfer to a large bowl.
    Add sour cream, vegetables, 2 teaspoons basil, 2 tablespoons vinegar, and toss to combine.
    Crumble feta cheese over the top.

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