Pasta with Roasted Garden Vegetables

Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 6
 

Ingredients:

1 medium red and green bell peppers and yellow -- 1/2 inch strips
2 medium red onions -- sliced 1/2 inch thicke
2 medium yellow squash -- sliced 1/2 inch thick
1 small eggplant -- chunked 1 inch
6 large garlic cloves -- halved
3 tablespoons extra virgin olive oil
1/4 cup Italian parsley -- finely chopped
1 teaspoon dried thyme
1 teaspoon salt and pepper
1 pound pasta -- (penne, radiatore or other)
1/3 cup parmesan cheese -- grated
 

Preparation:

Preheat oven to 400F. Divide vegetables and garlic between 2 large, flat roasting pans or cookie sheets, spreading evenly. Add olive oil (1.5 tablespoons per pan) and toss veggies to coat evenly. Sprinkle wi/ parsley and thyme. Bake, stirring frequently, until browned and tender, about 40 minutes. Season w/salt and pepper. Meanwhile, cook pasta. Ladle out 1/2 cup of pasta liquid and reserve. Drain pasta. Toss with the vegetable, reserved cooking liquid and Parmesan cheese. Sprinkle w/ additional Parmesan, if desired.