Recipe - Pasta With Roasted Garden Vegetables

1 Red and green bell peppers
and yellow; 1/2" strips
2 Red onions; cut or sliced up 1/2"
thicke
2 Yellow squash; cut or sliced up 1/2"
thick
1 small Eggplant; chunked 1"
6 lg Garlic cloves; halved
3 tablespoon Extra virgin olive oil
One fourth cup Italian parsley; finely
chopped
1 teaspoon Dried thyme
OR 2 teas. fresh thyme
finely mined
Salt and pepper
1 pound Pasta; (penne, radiatore or
; other)
1/3 cup Parmesan cheese; grated

Preheat oven to 400F. Divide vegetables and garlic between 2 large, flat
roasting pans or cookie sheets, spreading evenly. Add olive oil (1.5
tablespoons per pan) and toss veggies to coat evenly. Sprinkle wi/ parsley
and thyme. Bake, stirring frequently, until browned and tender, about 40
minutes. Season w/salt and pepper.

Meanwhile, cook pasta. Ladle out One half cup of pasta liquid and reserve. Drain
pasta. Toss with the vegetable, reserved cooking liquid and Parmesan
cheese. Sprinkle w/ additional Parmesan, if desired.

Per serving: 415 Calories (kcal); 10g Total Fat; (20% calories from fat);
14g Protein; 69g Carbohydrate; 3mg Cholesterol; 95mg Sodium Food Exchanges:
4 Grain(Starch); One half Lean Meat; 2 One half Vegetable; 0 Fruit;
1 One half Fat; 0 Other Carbohydrates

Recipe by: Knoxville NewsSentinel

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