Spaghetti With Roasted Summer Vegetables And Tomatoes Recipe

Ingredients

2 zucchini, sliced into thin rounds

2 summer squash, sliced into thin rounds

(may substitute eggplant and green/red/yellow pepper slices for squash)

5-6 cremini mushrooms, sliced

1 pint cherry or other tomatoes, sliced

1 medium onion, sliced (optional)

2 garlic cloves, sliced

2 sprigs fresh basil, chopped

1/4 cup olive oil

Kosher salt and black pepper

1 pound spaghetti

Parmesan, grated or shaved

Preparation

Preheat the oven to 400 degrees. Bring a large pot of salted water to a boil.

Place the zucchini, squash, mushrooms, tomatoes, onion, garlic, and oregano in a large bowl. Drizzle the olive oil over the mix and sprinkle generously with salt and pepper. Toss well. Spread the veggies out on a sheet pan and roast in the oven for 15-30 minutes, or until the squash or eggplant is tender.

Boil the spaghetti until al dente. Drain and transfer pasta to a large serving bowl. Scrape in the roasted veggies with their juices. Toss well with the pasta. Garnish with parmesan, additional olive oil and herbs. Serve hot.