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Penne with Roasted Vegetables
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Place zucchini, eggplant, peppers and onions in large bowl. Add oil, basil, oregano and garlic and toss to coat. Place vegetables in a single layer on a large baking sheet with a rim. Roast, stirring occasionally, for approx. 20 minutes or until vegetables are slightly softened. Meanwhile bring a large pot of water to boil. When vegetable are nearly done, cook penne according to package directions or until al dente. Drain. Toss roasted vegetables with penne. Top with a generous grating of Parmesan or Asiago cheese.
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