3 bell peppers, red, yellow or green, quartered, seeded and cut into 1/2-inch/1-cm strips
2 red onions, cut into 1/2 inch/1-cm chunks
2 yellow or zucchini squash, halved lengthwise and cut into 1/2-inch/1-cm slices
1 small eggplant, trimmed and cut into 1-inch/2.5-cm chunks
1/3 cup/80 ml Garlic & Parsley Grapeseed Oil
2 tsp/10 ml Italian Seasoning
1/2 tsp/2.5 ml Thyme
Freshly-ground, to taste Sea Salt
To taste Black Pepper 6 oz
12 ounces/340 g bow tie, radiatore, or penne pasta, cooked per packaged directions
2 tbsp/30 ml Parmesan cheese

Directions

Preheat oven to 400ºF/205ºC. Spread vegetables in a large roasting pan, add oil; toss to coat. Bake, turning often, until crisp-tender, 20 to 25 minutes. Add seasonings.

Ladle out 1/2 cup/125 ml of the pasta cooking water and reserve; drain pasta. In serving bowl, toss pasta with half the vegetables, cooking liquid and cheese. Spoon remaining vegetables on top. If desired, pass with additional Parmesan cheese.

Makes 4 servings.