This recipe may be reproduced with the following credit:
Recipe from SIMPLY SAUTÉ
 by SILVIA BIANCO (Marlowe & Company; December 2003; $16.95/trade paperback)

PENNE WITH ROASTED VEGETABLES

Makes 4 servings

Vegetable spray
1 firm medium-sized eggplant, cut in 1/4-inch horizontal slices
1 firm medium-sized zucchini, cut in 1/4-inch horizontal slices
2 large red bell peppers, cut in 1/2-inch slices
2 large carrots, sliced 1/4 inch thick
1 large yellow onion, cut in 1/2-inch circles
1 fennel bulb, sliced 1/2 inch thick
Salt and freshly ground black pepper to taste
1 pound penne pasta
1/4 cup vegetable or chicken broth
Pinch of red pepper flakes
1 medium clove garlic, minced
3 cups Marinara Sauce
3 or 4 basil leaves, slivered

While the pasta water comes to a boil, roast the vegetables. Spray a large baking sheet with a vegetable spray, such as Pam. After the eggplant, zucchini, bell peppers, carrots, onion, and fennel are sliced, put as many varieties as possible on the baking sheet in a single layer, sprinkle the vegetables with the salt and pepper, and put the sheet under the broiler, about 4 to 5 inches from the source of the heat. Check the tray after 1 minute and turn any slices that have turned brown.

As the vegetables brown on both sides and soften, remove them and pile them on a large platter, with each variety in its own pile. Replace each empty spot on the baking sheet with a new pile of raw vegetables. When all the vegetables have been roasted and transferred to a platter, cover the platter with plastic wrap (this will soften them further and keep them warm) and set aside.

Cook the pasta according to package directions in a large pot of boiling, salted water. While the pasta cooks, put the broth and the red pepper flakes in a large nonstick skillet over high heat and cook for 30 seconds. Sauté the garlic for about 30 seconds, or just until it begins to turn golden. Add the Marinara Sauce and cook for about 2 minutes, until the sauce begins to boil. Remove from the heat and season with salt and pepper.

To serve, drain the pasta and transfer it to a large bowl. Toss with half the sauce, put the pasta on individual serving plates, and top with the remaining sauce. Top the pasta servings with each variety of the roasted vegetables until the surface of the pasta is completely covered. Garnish with the basil.