Pasta with Roasted Summer Veggies

Ingredients:

1 Medium Eggplant (cut into 1/4 inch slices and lightly salted)

1 Zucchini, cut into 1/2 inch slices

2 Yellow Squash, cut into 1/2 inch slices

2 pints cherry tomatoes

2 red onions, cut into 1/2 inch slices

4 garlic cloves crushed

1/4 cup olive oil

Coarse Salt and pepper

8 oz small pasta

2 tblsp unsalted butter (or alternative of choice)

1/2 cup Parmesan cheese (freshly grated works best)

1 cup packed torn fresh basil leaves

Preheat Oven to 450 degrees. Divide squash, eggplant, zucchini, tomates, onions and garlic between 2 rimmed baking sheets. Drizzle with oil and season with salt and pepper; toss to coat and spread evenly. Roast without tossing for about 35mins until tender.

Meanwhile cook pasta according to directions. Drain and return to pot. Add roasted Veggies, butter, parmesan, and Basil to pot; toss gently together to combine and Enjoy!