large Chinese eggplant, trimmed and cut into 1-inch pieces (12 oz. total)
1
red bell pepper, cut into 1-inch pieces
1
medium zucchini, halved and cut into 3/4-inch slices
1
small carrot, peeled and cut into 1/2-inch pieces
2
Roma tomatoes, cut into eighths
2
medium shallots, quartered
2
cloves garlic, quartered
1
tsp.
dried basil
4
tbsp.
olive oil, divided
1
tbsp.
balsamic or red wine vinegar
Directions
Preheat oven to 425°F. Cook rotini according to package directions. Rinse in cold water; drain.
Meanwhile, in large bowl combine eggplant, red pepper, zucchini, carrot, tomatoes, shallots, garlic and basil; mix lightly. Drizzle with 2 tablespoons of the olive oil; toss to coat.
Spread mixture on 15x10-inch baking pan. Roast 35 to 40 minutes or until vegetables are tender, stirring occasionally.
In large bowl, combine rotini, roasted vegetables, remaining 2 tablespoons olive oil and vinegar; toss to mix. Season to taste with salt and pepper. Serve at room temperature.
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