1 green bell pepper
1 yellow bell pepper
1 red bell pepper
1 red onion
1 japaneses eggplant(all cut into bite size pieces - 1/2 inches)
1 cup - brocolli florets
1 packet of Penne Pasta (I used the Barilla pasta - you can used any other pasta shape too)
1 bottle of Bertolli - roasted garlic pasta sauce (again you can use any pasta sauce of your choice)oilve oil
italian seasoning powder
mozarella cheese - shredded (optional)
On a cookie sheet - arrange all the veggies. Sprinkle some salt, pepper, garlic powder, italian seasoning and add olive oil to it. Put it in a preheated oven at 350 degrees for 25 to 30 mins. Keep checking at times as the veggies get roasted fast. Just roll them over by using tongs - so that all the veggies are roasted well.
Cook pasta in boiling water - follow instruction on the packet. Drain the cooked pasta and add olive oil to it and toss and set aside.
In a non stick saucepan - add some extra virgin olive oil - when it gets hot - add the pasta sauce and bring it to a boil. To this add the roasted veggies and the cooked pasta. Mix it all well - so that the veggies, the sauce and the pasta are well incorporated. Add the parmesan cheese and mix well.
You can eat the tossed pasta right away OR You can put the cooked pasta in a buttered casserole dish - top it with the shredded mozarella cheese. Bake it at 350 degrees for 10 to 15 mins - or till the mozarella cheese is melted and browned a little. This is the baked version :)