- Nonstick vegetable oil spray
- 2 red bell peppers, cut into 1/2-inch pieces
- 1 medium eggplant, unpeeled, cut into 1/2-inch pieces
- 1 large yellow crookneck squash, cut into 1/2-inch pieces
- 1 1/2 cups 1/2-inch pieces peeled butternut squash
- 4 tablespoons olive oil
- 1 pound penne pasta
- 2 medium tomatoes, cored, seeded, diced
- 1/2 cup chopped fresh basil or 1 1/2 teaspoons dried
- 2 tablespoons balsamic vinegar
- 1 garlic clove, minced
- 1/2 cup grated Parmesan cheese
- Preheat oven to 450°F. Spray large roasting pan with nonstick spray. Combine red bell peppers, eggplant, crookneck squash and butternut squash in prepared pan. Drizzle with 2 tablespoons olive oil; sprinkle with salt and pepper. Toss to coat. Bake until vegetables are tender and beginning to brown, stirring occasionally, about 25 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid.
- Combine pasta, roasted vegetables, tomatoes and basil in large bowl. Add remaining 2 tablespoons oil, vinegar and garlic. Toss to combine. Season pasta to taste with salt and pepper, adding reserved cooking liquid by tablespoonfuls to moisten, if desired. Mound pasta on serving platter. Sprinkle with Parmesan cheese and serve.