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Parve
Easy
1 Hour
Diets 
1 yellow pepper, cut into 8 wedges
1 medium zucchini, thinly sliced
1 medium onion, thinly sliced
1 small eggplant, unpeeled and thinly sliced
2 tablespoons olive oil
4 cloves garlic, thinly sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
12 ounces Manischewitz Bow Tie Pasta
1-14 ounce can diced tomatoes
pinch of Gefen Oregano
garlic powder, to taste
1/4 teaspoon Gefen Basil
Heat oven to 450°F.
Spray two rimmed baking sheets with nonstick cooking spray. Arrange pepper, zucchini, onion, and eggplant in a single layer on baking sheets.
Brush with oil. Sprinkle with garlic, salt, and pepper. Bake 10 to 15 minutes or until vegetables are tender and golden brown with charred edges.
Remove from oven; chop into medium-sized pieces.
Meanwhile, cook pasta in a large pot of boiling, salted water, according to package directions.
Drain, leaving about one-fourth of the cooking water in the pot.
Return the pasta to the pot. Add roasted vegetables, tomatoes, oregano, garlic powder, and basil. Toss to blend well.
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