Penne With Eggplant, Zucchini, and Yellow Squash

From Weight Watchers Make It In Minutes. Per serving: 236 calories, 5 g fat, 2 mg cholesterol, 40 mg total carb. 4 g fiber, 8 g protein.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 1 (1 lb)  eggplant, cut into 1-inch cubes
• 2 (6 ounce)  zucchini, cut into 1-inch cubes
• 2 (6 ounce)  yellow squash, cut into 1-inch cubes
• 1  onion, cut into 1-inch cubes
• 1  red bell pepper, seeded and cut into 1-inch cubes
• 3⁄4 lb penne
• 1⁄2 cup  chopped fresh basil
• 1⁄4 cup  grated parmesan cheese
• 2  tablespoons extra virgin olive oil

Directions

1. Preheat the broiler.
2. Prepare 2 baking pans with nonstick cooking spray.
3. On the baking pans, place the eggplant, zucchini, yellow squash, onion, and bell pepper in a single layer.
4. Spray to coat well with nonstick cooking spray.
5. Broil, 7 inches from the heat, for about 15-20 minutes or until the vegetables are tender and browned; transfer to a large bowl.
6. Bring a large pot of water to boiling; add in penne and cook according to package directions; drain.
7. Add penne to the bowl with the vegetables; add in basil, parmesan, and oil; toss to coat.