Pasta Salad with Roasted Vegetables

Ingredients

• 1  medium eggplant (1 lb.), peeled and cubed (about 6 cups)
• 3  medium zucchini (about 1-1/2 lbs.), cubed (about 5 cups)
• 1/4  cup olive oil
• 8  plum tomatoes, cubed (about 7 cups)
• 3  garlic cloves, pressed
• 1  cup chopped red onions
• 1/2  teaspoon salt
• 1/2  teaspoon freshly ground pepper
• 1-1/2  pounds farfalle pasta (cooked according to package directions)
• 12  ounces feta cheese, cubed
• 1/2  cup chopped fresh parsley
• 2  teaspoons chopped fresh thyme

Directions

1. Heat oven to 450 degree F. Lightly coat a 9x13-inch baking dish with vegetable cooking spray. In a large bowl, combine eggplant and zucchini; drizzle with 2 tablespoons oil and toss well to coat. Arrange vegetables in prepared baking dish. Combine tomatoes, garlic, onions, and remaining olive oil in a jelly-roll pan. Sprinkle eggplant mixture and tomato mixture with salt and pepper and roast until vegetables are tender, stirring once, 30 minutes.

2. Combine all ingredients in a large serving bowl. Makes 20 cups.