Roasted Ratatouille

Ingredients

1 head of garlic
EVOO for drizzling
1 small (or half a medium) eggplant
2 zucchini
1 orange bell pepper
1 red onion
4 sprigs of thyme (stems removed)
S&P
1 pint cherry tomatoes
12-13 oz whole wheat penne rigate
1/3 cup fresh parsley chopped
1/2 cup fresh grated parmigiano reggiano

Directions

Preheat the oven to 450 degrees. Cut the top off the head of garlic and place on a square of tin foil. Drizzle the top with EVOO and a pinch of salt. Seal it up and put in the oven and set a timer to 45 minutes.

Cut the ends off the eggplant and peel the skin. Dice it into 1/2'' cubes. Cut the ends of the zucchini and cut into 1/2'' cubes as well. Deseed and devein the pepper and also cut into 1/2'' pieces. Cut the onion into the same 1/2'' cubes.

Place all the above veggies onto a baking sheet and drizzle with EVOO and sprinkle the thyme leaves over them and season with S&P. When the timer gets to 30 minutes put the veggies in the oven.

When the timer hits 25 minutes turn the heat on a pot of water for the pasta.

Put the cherry tomatoes on another baking sheet and drizzle with EVOO and season with S&P. When the timer hits 20 minutes put the tomatoes in next to the other veggies.

When there is 10 minutes left take out the garlic head to cool. and drop the pasta (well, you may need to drop the pasta sooner depending on the box instructions).

When time is up take out all the veggies, and drain the pasta, reserving 1/2 a cup of the starchy water). Squeeze the head of garlic into a large bowl. Then add the pasta and all the veggies to the bowl along with the parmigiano reggiano, parsley and the pasta water. Gently stir until all is combined.