2 zucchini
1 eggplant
2 pints grape tomatoes
¼ cup olive oil
1¼ cups finely shredded mozzarella
3 cloves garlic, minced
1 pound penne pasta
salt and pepper, to taste
Preheat oven to 400°.
Cut vegetables into ½" cubes and arrange in a single layer on two baking sheets with raised sides. Toss with a small amount of olive oil and salt and pepper. Roast vegetables for 40-45 minutes, rotating top and bottom pan and stirring every 15 minutes.
Approximately 15 minutes before vegetables are done, cook pasta according to package directions (approximately 7-10 minutes). Drain pasta and pour into a large serving bowl.
Drizzle 1/4 cup olive oil over the top and add garlic and cheese, reserving a small amount of cheese. Add hot roasted vegetables and toss gently to combine well. Garnish with remaining cheese and serve.
