Roasted Vegetable Pasta - cooking recipe

Ingredients

8 ounces whole wheat rotini pasta, uncooked
1 large eggplant, cut and trimmed into 1 inch pieces
1 red bell pepper, cut into 1 inch slices
1 medium zucchini, halved and cut into 3/4 inch slices
1 yellow squash, halved and cut into 3/4 inch slices
1 small carrot, peeled and cut into half inch pieces
2 roma tomatoes, cut into eights
2 medium shallots, quartered
2 garlic cloves, quartered
1 teaspoon dried basil
4 tablespoons olive oil, divided
1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar

Preparation

Preheat oven to 425.
cook rotini according to package directions. rinse in cold water; drain.
in large bowl combine all veggies and basil; mix lightly. drizzle with 2 tablespoons of olive oil; toss to coat.
spread mixture in baking pan, roast 35 mins or until veggies are tender, stirring occasionaly.
in large bowl, combine pasta, roasted veggies, remaining 2 tbs of olive oil and vinegar; toss to mix.
season to taste with salt and pepper.
serve at room temperature or slightly warmed.