Roasted Vegetable Salad

By LoriCaputo

Ingredients

• 2 garlic cloves
• 8 plum tomatoes, cut into wedges
• 4 peppers, cut into chunks
• 2 eggplants
• 1 large onion, peeled and cut into wedges
• 2 tbs. olive oil
• 1/2 tsp. dried rosemary and thyme
• 1 lb. penne
• 2 tbs. balsamic vinegar
• 2 tbs. olive oil
• Salt and pepper
• 1/4 cup shredded basil or parsley

Preparation

Step 1

Arrange tomatoes, cut side up; peppers, eggplants and onions on a baking sheet; drizzle with oil and spices and roast at 400 degrees for 40 - 45 minutes; until tender.

Cook pasta in salted water and when tender drain and add to the vegetables.

Mix together remaining ingredients for the dressing, add the dressing to the pasta/vegetable mix.