Roasted Vegetable Pasta Salad

Photo: flickr user avlxyz

Ingredients

1 bag bow ties or shell macaroni

1 Japanese eggplants, sliced in ½ lengthwise

2 each, med. zucchini and yellow squash

2 sweet red pepper and green bell pepper

20 Cherry tomatoes

1 clove minced garlic

2 tablespoons olive oil

2 tablespoons balsamic or red wine vinegar

1/2 teaspoon each salt and pepper

1 teaspoon each thyme and basil

Reserved marinade

2 tablespoons olive oil

Preparation

Mix garlic, oil, vinegar and seasonings and spread over vegetables in a baking dish to marinade, 2 hours to overnight, turning once. Drain the vegetables, saving the leftover marinade. Return to baking dish and bake in preheated 550 degree oven for 15 minutes, then broil 2 or 3 minutes until tinged with brown on edges. I prefer to roast them on the barbecue. After roasted cut into bite sized pieces. Mix with the cooked pasta and

Or mix more oil and vinegar to your taste.