Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    red and green bell peppers and yellow -- 1/2" strips
   2                    red onions -- sliced 1/2" thicke
   2                    yellow squash -- sliced 1/2" thick
   1      small         eggplant -- chunked 1"
   6      large         garlic cloves -- halved
   3      tablespoons   extra virgin olive oil
     1/4  cup           Italian parsley -- finely chopped
   1      teaspoon      dried thyme
                        OR 2 teas. fresh thyme finely mined
                        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.