Ingredients

1 large red onion
2 small zucchini
4 plum tomatoes
20 mushrooms, cut in half
2 small eggplants
1 red pepper
1 yellow pepper
1 green pepper
1/4 cup olive oil
1 tbsp balsamic vinegar
1/2 tsp dried basil
1 tsp dried oregano
2 garlic cloves, chopped
1 lb pasta (fusilli, rotini or penne)
2 tbsp grated Parmesan cheese
2 tbsp flat-leaf Italian parsley
1/4 tsp red pepper flakes (optional)
salt and pepper, to taste

Directions

1. Cut all vegetables into 1-inch chunks. Combine oil, vinegar, basil, oregano, garlic, salt and pepper. Pour over vegetables and toss to coat. Spread vegetables in a roasting dish in a single layer, if possible. Bake for 30 minutes in a preheated 425°F oven. Vegetables should be slightly crisp when done.
2. Meanwhile, cook pasta according to package directions then drain. Put into a serving bowl and toss with vegetables and Parmesan cheese. Sprinkle with parsley and red pepper flakes.