Roasted Veggie Pasta

Instructions

1. Roast the Garlic: Preheat the oven to 400 degrees.Roast the Garlic: Preheat the oven to 400 degrees.
2. Discard the papery outer layers of the garlic. Cut off 1/4 inch off the top of the garlic cloves.Discard the papery outer layers of the garlic. Cut off 1/4 inch off the top of the garlic cloves.
3. Drizzle a little of olive oil on the garlic.Drizzle a little of olive oil on the garlic.
4. Wrap the bulb in tin foil and place in the oven.Wrap the bulb in tin foil and place in the oven.
5. Bake at 400 degrees for 30 minutes.Bake at 400 degrees for 30 minutes.
6. Roast the veggies: Cut the asparagus, eggplant, and bell peppers in 1/4 inch pieces. Cut the tomatoes, quartered, and the mushrooms. Combine all veggies and the roasted garlic in a roasting pan.Roast the veggies: Cut the asparagus, eggplant, and bell peppers in 1/4 inch pieces. Cut the tomatoes, quartered, and the mushrooms. Combine all veggies and the roasted garlic in a roasting pan.
7. Sprinkle with rosemary and oregano. Drizzle olive oil and mix.Sprinkle with rosemary and oregano. Drizzle olive oil and mix.
8. Bake at 350 degrees for 15 minutes.Bake at 350 degrees for 15 minutes.
9. Make the Pasta: Bring a large pot of salted water to a boil.Make the Pasta: Bring a large pot of salted water to a boil.
10. Add pasta and cook for 8-15 minutes.Add pasta and cook for 8-15 minutes.
11. DrainDrain
12. Toss with Parmesan cheese, tapenade, and roasted veggies.Toss with Parmesan cheese, tapenade, and roasted veggies.