Roasted Vegetables with Pasta…It’s What’s for Dinner
Chop a selection of your favorite vegetables into bite sized pieces. I used zucchini, eggplant, tomatoes, mushrooms, one clove chopped garlic and a sprinkle of capers.
Toss them in a bowl drizzled with olive oil and your favorite spices. I used fresh thyme, oregano and a sprinkle of hot pepper flakes, salt and pepper.
Heat oven to 400 degrees.
Lay out vegetables on a baking sheet or cast iron skillet.
Roast vegetables until collapsed and starting to brown.
In the meantime cook pasta according to package directions. I used a whole grain linguine.
Drain pasta and toss with roasted vegetables.
Sprinkle with grated Parmesan cheese.