Description

Prepare this wonderfully delicious recipe as written or substitute with some of your favorite veggies. It's great for meatless Mondays or even as a side dish. It's great hot or cold.

Ingredients

• 2 medium zucchini
• 1 medium eggplant
• 2 pints grape tomatoes, sliced in halves
• 1/4 c. extra virgin olive oil
• 1 c. plus 2 T. grated Parmesan cheese, divided
• 3 cloves garlic, minced or grated
• 1 lb. dry penne pasta
• salt and pepper, to taste

Steps

1. Preheat oven to 400 degrees. Line 2 cookie sheets with parchment paper.
2. Wash vegetables; dry; cut into bite sized pieces, about 1/2 inches.
3. Separate veggies between 2 pans; sprinkle with salt and pepper.