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6 ounces uncooked linguine noodles
4 tomatoes, coarsely chopped
1 eggplant, unpeeled, cubed
1 red bell pepper, cut 1-inch pieces
1 zucchini, sliced
4 garlic cloves, minced
3 tablespoons olive or vegetable oil
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/8 teaspoon pepper
2 ounces (1/2 cup) shredded fresh Parmesan cheese


1. Cook linguine to desired doneness as directed on package. Drain; cover to keep warm.

2. Meanwhile, heat oven to 450°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. In large bowl, combine tomatoes, eggplant, bell pepper, zucchini and garlic. Toss with 2 tablespoons of the oil, basil, salt and pepper. Place vegetables on sprayed pan.

3. Bake at 450°F. for 12 to 15 minutes or until vegetables are tender and lightly browned.

4. Place cooked linguine in serving bowl. Add remaining 1 tablespoon oil and roasted vegetables; toss gently to mix. Sprinkle with cheese.