Name: Roasted Ratatouille with Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 2 pints cherry or grape tomatoes; 1 medium eggplant (about 1 pound), diced; 1 medium zucchini, diced; 1 medium yellow squash, diced; 1 medium red bell pepper (or orange or yellow), diced; 1 medium yellow or white onion, diced; 6 tablespoons olive oil, divided; 2 tablespoons balsamic vinegar; 6 cloves garlic, pressed or minced; 1/2 teaspoon salt; Freshly ground black pepper; Red pepper flakes; 1/2 pound (8 ounces) whole grain spaghetti; Freshly grated Parmesan cheese, optional; 2 tablespoons chopped fresh basil; 1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano); 1 teaspoon fresh thyme (optional)