Penne With Eggplant, Zucchini, And Yellow Squash

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 (1 lb) eggplant, cut into 1-inch cubes
• 2 (6 ounce) zucchini, cut into 1-inch cubes
• 2 (6 ounce) yellow squash, cut into 1-inch cubes
• 1 onion, cut into 1-inch cubes
• 1 red bell pepper, seeded and cut into 1-inch cubes
• 3/4 lb penne
• 1/2 cup chopped fresh basil
• 1/4 cup grated parmesan cheese
• 2 tablespoons extra virgin olive oil

Recipe

• 1 preheat the broiler.
• 2 prepare 2 baking pans with nonstick cooking spray.
• 3 on the baking pans, place the eggplant, zucchini, yellow squash, onion, and bell pepper in a single layer.
• 4 spray to coat well with nonstick cooking spray.
• 5 broil, 7 inches from the heat, for about 15-20 minutes or until the vegetables are tender and browned; transfer to a large bowl.
• 6 bring a large pot of water to boiling; add in penne and cook according to package directions; drain.
• 7 add penne to the bowl with the vegetables; add in basil, parmesan, and oil; toss to coat.