Penne and Roasted Vegetables

For the vegetables:
Toss in 2 T. olive oil; Roast:
2 c. zucchini, cut into 1/2 inch rounds
2 c. eggplant, cut into 1 inch chunks
2 roma tomatoes, quartered
1 c. red bell pepper, seeded, cut into chunks
1 c. red onion, cut into chunks
1 c. asparagus, trimmed, cut into 1 1/2 inch pieces
1 T. garlic, chopped
salt and pepper to taste

For the vinaigrette:
Whisk together:
2 T. balsamic vinegar
1 T. olive oil
1 T. minced fresh oregano

For the pasta:
6 oz. dry penne
1 oz. feta, crumbled

Directions:
Preheat oven to 425. Line baking sheets with foil.
Toss vegetables with oil and garlic. Transfer vegetables to baking sheets and roast 20-25 minutes or until fork tender. Meanwhile, bring a pot of salted water to a boil for the noodles.
Whisk together ingredients for the vinaigrette.
Cook noodles according to package directions. Drain and toss with vegetables, vinaigrette, and feta. Serve.

Makes 6 servings. Total time 1 hour.

Verdict:
I think I have previously waxed strong on my love for feta. We eat this dish when ever I want something light and fairly inexpensive. I trade around what vegetables I use based on what I feel like and what is cheap. This is a good meat less meal.