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Recipe Summary

prep:
20 mins
bake:
35 mins at 450°
Servings:
6
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Ingredients

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Directions

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  • Heat oven to 450°F. Coat 2 shallow roasting pans with nonstick cooking spray.

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  • Mix eggplant, squash, zucchini, peppers, onion, 1/2 teaspoon salt, 1/8 teaspoon pepper in large bowl. Coat vegetables with nonstick cooking spray; toss. Divide between 2 pans.

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  • Roast in 450°F oven 35 minutes until nicely browned and tender.

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  • Cook pasta following package directions. Reserve 1 cup liquid; drain.

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  • Toss vegetables, pasta, vinegar, garlic, remaining salt, pepper with enough reserved liquid to moisten.

Nutrition Facts

318 calories; total fat 2g; saturated fat 0g; cholesterol 0mg; sodium 399mg; carbohydrates 67g; fiber 7g; protein 11g.
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Reviews

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