Ingredients
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 chunks2 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 Oil
1 tsp Watkins Garlic Powder
2 tsp/10 ml Watkins Italian Seasoning
1 tsp Parsley
1/2 tsp/2.5 ml Thyme
Salt to taste
To taste Watkins Black Pepper
12 ounces/340 g bow tie 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.