Thanksgiving For 10: New Pasta Salad - cooking recipe

Ingredients

1 bulb of garlic, minced
1/2 cup balsamic vinegar
1 tablespoon olive oil
vegetables, chopped as you like
2 lbs pasta, cooked al dente in salt water (I prefer penne)

Preparation

Put vegetables (the more colors the better--I like using zucchini, red peppers, onions, and eggplant) on a baking sheet; sprinkle minced garlic on top.
Cover with olive oil and vinegar, 1 part to 4.
Add salt and pepper if you like.
Bake for twenty minutes at 400\u00b0F.
Remove from oven and toss with pasta.
Add pine nuts, cheese, etc.