Source:Rachel Ray Show
Prep Time:30-60 Minutes
Servings:4

Easy to toss together, simple taste and you get your veggies in!


Ingredients:

1 medium
2-3 medium zucchini
2 pepper (red)
1 large onion (white)
4 sprig thyme
1 pint (grape)
1 pound , penne
1/2 cup parsley
1/2 cup parmesan cheese
1 garlic, whole head
olive oil (extra virgin)
to taste salt
to taste black pepper

Directions:
Preheat oven to 450 degrees F. Cut a sliver off the top of the garlic head just large enough to expose the cloves. Drizzle some EVOO over the it, wrap in aluminum foil and roast in preheated oven until golden brown and tender, about 45 mins.

While the garlic is roasting, cut up the veggies into small chunks (peel the eggplant) and place everything on 1 or 2 large baking sheets, along with the thyme leaves.

Once the garlic has been roasting about 15 mins, drizzle the veggies with EVOO, season with salt and freshly ground black pepper, and roast in oven until tender and carmelized, about 30 mins.

Once the veggies have been in oven about 10 mins, place tomatoes onto another baking sheet, drizzle with EVOO, season with salt and freshly ground black pepper, and roast until they’ve burst and shriveled up slightly, about 15-20 mins.

Once the veggies have about 10 minutes to go, boil pasta and cook to al dente. Before draining, reserve about 3/4 cup of the pasta water in a large serving bowl.

Once the garlic is done roasting, allow it to cool enough to handle, then squeeze out the roasted cloves into the bowl with the pasta water. Add the tomatoes and mash everything together.

Add the roasted veggies, drained pasta, parsley, grated Parmesan and toss it all to combine.

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