Kellie's Roasted Balsamic Vegetables with Penne

1 medium zucchini, halved lengthwise and cute 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)

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 4
Prep time: 15 minutes
Cook time: 25 minutes