Tri-colored pasta with roasted veggies

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Slice the squash lengthwise, with peel. Slice the mushrooms, and then the peppers lengthwise into strips. Slice and dice the eggplant into medium sized pieces. Place sliced vegetables on a greased cookie sheet.

Step 2

Combine olive oil, balsamic vinegar, and salt and pour mixture over vegetables.

Step 3

Preheat oven to 350°. Bake for 30 to 40 minutes.

Step 4

Cook the pasta, rinse, and let stand.

Step 5

Combine the dressing ingredients in a hand blender or place in a container and shake well. Combine vegetables and pasta.

Step 6

Bake, covered, at 350° for 20 minutes. Pour the dressing over the pasta-vegetable mixture., and serve.

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