Mixed Roasted Vegetables and Pasta

Delicious served with garlic bread and a salad.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 1  medium green peppers or 1  medium yellow bell pepper, cut into 1-inch pieces
• 1  medium red bell pepper, cut into 1-inch pieces
• 1  medium onion, cut into 8 wedges and separated
• 2  medium zucchini, cut into 1-inch pieces
• 1⁄2 lb whole mushroom
• 1⁄2 cup  chopped fresh basil or 2  tablespoons dried basil leaves
• 3  tablespoons olive oil or 3  tablespoons  vegetable oil
• 2  tablespoons red wine vinegar
• 2  teaspoons  italian seasoning
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 2  cups  uncooked cavatappi pasta or 2  cups  gemielli pasta
• 2  medium tomatoes, seeded and cut into 2-inch pieces
• 1 (8 ounce) package  shredded  Italian cheese blend (2 cups)

Directions

1. Heat oven to 350. Place bell peppers, onion, zucchini and mushrooms in rectangular pan, 13x9x2 inches, or shallow 3-quart casserole. Sprinkle evenly with basil.
2. Mix oil, vinegar, Italian seasoning, salt and pepper; drizzle over vegetables. Bake uncovered 30 minutes.
3. Meanwhile, cook and drain pasta as directed on package. Add tomatoes and pasta to vegetable mixture, toss to coat. Sprinkle with cheese.
4. Bake uncovered about 15 minutes or until vegetables are tender and cheese is melted.