Roasted Vegetable Pasta Salad

I am a proud member of the clean plate club since 1982. As a charter member, I hate to see any food go to waste. When I have a few vegetables in my fridge that I haven't got around to using, I roast them up and enjoy them on their own or I toss them with pasta. This makes a very satisfying weekday lunch that I can woof down in my cube while going cross eyed at EXCEL sheets. I also think that it is also a perfect side dish for burgers and dogs or any other simple BBQ fare. The exact veggies aren't important. Anything will work: zucchini, peppers, squash, string beans or anything else you've got. The mix I used is just a reflection of what I had on had around. Slice them, toss them on a tray with oil and vinegar and blast them in the oven and toss with pasta. Easy and delicious.

Roasted Vegetable Pasta Salad
Ingredients:
1/2 lb. short pasta
1 small eggplant
1 bell pepper
2 small tomatoes
1 squash
1 small head broccoli
2 cloves roasted garlic
olive oil
balsamic vinegar
salt and pepper
1. Boil water, add a healthy pinch of salt and cook pasta according to the package instructions.
2. Slice all of the vegetables into bit size peaces and arrange on a baking tray. Place the whole garlic cloves in their shells on the tray as well.
3. Sprinkle salt and pepper over and drizzle with olive oil and balsamic vinegar.
4. Roast the vegetables at 400 degrees for 30-45 minutes or so until the vegetables are tender and slightly crisped.
5. The roasted garlic will slide out of the shells easily. They can be mashed up with a fork to incorporate into the sauce.
6. Toss the vegetables, along with the garlic and the juices on the baking tray into the bowl with the pasta. Toss together well and test for seasoning. Drizzle some more vinegar into the salad or sprinkle with salt and pepper, if needed.
Enjoy!