Here’s what you will need:
1 1/2 cups zucchini (1 medium), chopped
1 1/2 cup yellow squash (1 medium), chopped
1 cup red onion (1 large), chopped
3/4 cup green pepper (1 medium), chopped
3/4 cup red bell pepper (1 medium), chopped
1 small eggplant, chopped
3 tablespoons olive oil
12 ounces whole wheat penne
1 cup pesto sauce (homemade or store-bought)
2 cups cherry tomatoes, halved
Salt and pepper to taste
Fresh basil, julienned for garnish
Begin by preheating your oven to 400 degrees F. In a roasting or sheet pan combine zucchini, yellow squash, onion, peppers, and eggplant. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Roast for 45 to 50 minutes or until the vegetables are tender. Stir a couple times throughout the roasting process.
Transfer the roasted veggies to a very large bowl.
Meanwhile, cook the pasta according to the package directions. Drain, rinse, and cool slightly. Add the pasta to the roasted vegetables and gently mix together.
Next, add the pesto and stir gently to coat the pasta and veggies. Finally, mix in the cherry tomatoes and season the salad to taste with additional salt at pepper. Garnish with fresh julienned basil.