1 bag bow ties or shell macaroni
4 Japanese eggplants, sliced in 1/2 lengthwise
2 each, med. zucchini and yellow squash
2 each sweet red pepper and green bell peppers, seeded and quartered
Cherry tomatoes
1 clove minced garlic
2 tbsp. olive oil
2 tbsp. balsamic or red wine vinegar
1/2 tsp. each salt and pepper
1 tsp. each thyme and basil

Mix garlic, oil, vinegar and seasonings and spread over vegetables in a baking dish to marinade, 2 hours to overnight, turning once. Drain the vegetables, saving the leftover marinade. Return to baking dish and bake in preheated 550 degree oven for 15 minutes, then broil 2 or 3 minutes until tinged with brown on edges. I prefer to roast them on the barbecue. After roasted cut into bite sized pieces. Mix with the cooked pasta and dress with following mixed:

Reserved marinade
6 tbsp. reduced calorie mayonnaise
2 tbsp. olive oil
2 tsp. Dijon mustard

Or mix more oil and vinegar to your taste rather than the mayonnaise and mustard.