Penne with Roasted Vegetables

After eating, my comment was: Holy Monkey, that was good!
The recipe, courtesy of lowfatlifestyle.com is as follows, with my own modifications in parentheses.

• 2 medium red bell peppers cut in 1/2" chunks (1 large pepper)
• 1 small eggplant, cut in 1/2" chunks
• 1 yellow crookneck squash, cut in 1/2" chunks ( 2 small zucchini)
• 1 cup peeled and diced butternut squash (omitted)
• 1 tablespoons extra virgin olive oil
• 3/4 pound penne pasta
• 2 small tomatoes, cored and diced (I used one at first, but after eating it, went back and added the second)
• 1/3 cup chopped fresh basil
• 4 teaspoons balsamic vinegar
• 1 clove garlic, minced (3 cloves, I like garlic!)
• 1/3 cup reduced fat Parmesan cheese (They only had full-fat at Henry's, and I refuse to use the green-can stuff)

Preheat oven to 450°F. Spray roasting pan with cooking oil spray.

Combine peppers, eggplant, yellow squash and butternut squash in roaster. Spray lightly with cooking oil spray and sprinkle with salt and pepper. Roast vegetables (about 20 to 25 minutes) until tender and they began to brown. Stir occasionally to keep from burning on bottom.

Cook pasta in large pot of boiling salted water until tender but al dente. Drain, reserving 1/3 cup liquid.

Toss vegetables, pasta, tomatoes and basin in large bowl. Add garlic, olive oil and balsamic vinegar. If too dry, add up to 1/3 cup reserved pasta liquid. Correct salt and pepper seasoning. Serve with Parmesan cheese.

I really enjoyed this. I will definitely be making this one again. Usually I make pasta with a sauce, but this way, you don't really need one. My beverage was 2 buck Chuck Merlot. A wonderful meal, and lots of leftovers for lunches!

WW pts on core: 2 pts for the wine, 1 pt for the cheese.