Roasted Balsamic Veggies with Penne

This recipe comes from "Cooking Light" magazine.

• 1 medium zucchini, halved lengthwise and cut into 1/4 inch thick slices
• 2 plum tomatoes, halved lengthwise and cut into 1/4 inch thick slices (6 oz.)
• 1 eggplant, cut into bite-size pieces (about 1 cup)
• 1 medium onion, cut into 1/4 inch thick rounds
• 1 large red bell pepper, cut into 1/4 inch wide slivers
• 4 tablespoons chopped basil, divided
• 4 tablespoons balsamic vinegar, divided
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 8 ounces penne
• 2 tablespoons reduced-fat sour cream
• 1 tablespoon goat cheese (about 1/2 ounce)--optional

1. Preheat oven to 500 F

2. In a medium bowl, add zucchini, tomatoes, eggplant, onion, bell pepper, 2 tablespoons basil, 2 tablespoons vinegar, oil, salt, pepper, and toss.

3. Place in a single layer on a large cookie sheet lined with foil and bake 15 to 20 minutes or are until vegetables are tender when pierced with a knife and just beginning to brown.

4. Cook pasta. Drain and transfer to a large bowl. Add sour cream veggies, 2 tablespoons basil, 2 tablespoons vinegar, and toss to combine. Divide pasta among four plates and crumble goat cheese over the top.

Serving: 1 cup. Calories 327, Fat 6g, Carbs 57g, Protein, 11g, Fiber 4 g Serves 6 Prep time: 15 minutes Cook time: 25 minutes