Ingredients
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1 (1 lb) eggplant, cut into 1-inch cubes
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2 (6 ounce) zucchini, cut into 1-inch cubes
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2 (6 ounce) yellow squash, cut into 1-inch cubes
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1 onion, cut into 1-inch cubes
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1 red bell pepper, seeded and cut into 1-inch cubes
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3/4 lb penne
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1/2 cup chopped fresh basil
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1/4 cup grated parmesan cheese
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2 tablespoons extra virgin olive oil
Instructions
- Preheat the broiler.
- Prepare 2 baking pans with nonstick cooking spray.
- On the baking pans, place the eggplant, zucchini, yellow squash, onion, and bell pepper in a single layer.
- Spray to coat well with nonstick cooking spray.
- Broil, 7 inches from the heat, for about 15-20 minutes or until the vegetables are tender and browned; transfer to a large bowl.
- Bring a large pot of water to boiling; add in penne and cook according to package directions; drain.
- Add penne to the bowl with the vegetables; add in basil, parmesan, and oil; toss to coat.