1 each: red, green and yellow seeded peppers
2 red onions
2 yellow squash
1 small eggplant
1 to 4 garlic cloves
1/4 c. extra virgin olive oil
1/4 c. fresh Italian parsley
2 tsp. chopped fresh thyme
salt
pepper
1 (16 oz.) pkg. bowties
2 tbsp. Parmesan cheese

Preheat oven to 400°F. Spread veggies, cut in 1/2-inch wedges, in large pan. Add olive oil and toss to coat.

Bake. Turn often until brown and tender, about 35 minutes. Then add parsley, thyme, salt and pepper. Cook pasta al dente. Spoon out 1/2-cup pasta cooking water. Reserve. Drain pasta. In serving bowl, toss pasta with 1/2 of the veggies, reserved liquid and cheese. Spoon rest of veggies on top.

Serves 4 as a main course.