Ingredients (makes 4 servings)
1 medium zucchini, diced
1 red bell pepper, diced
1 large yellow onion, thinly sliced
2 tablespoons olive oil
Salt & freshly ground black pepper to taste
2 large tomatoes, chopped
1/4 cup chopped fresh basil
2 garlic cloves, minced
12 ounces linguine or spaghetti
1/2 cup crumbled feta cheese
Preheat oven to 450°. Bring a large pot of salted water to boil. In a large roasting pan or a large baking sheet with sides, toss zucchini, bell pepper and onion with 1 tablespoon oil. Season with salt and pepper. Roast vegetables, stirring every 5 minutes, until tender and browned, 10-20 minutes.
Meanwhile, in a large bowl, combine tomatoes, basil, garlic and remaining oil. Season with salt and pepper. Cook pasta until al denté, 8-10 minutes. Drain and transfer to the bowl with the tomatoes. Add roasted vegetables and toss well. Adjust with salt and pepper. Serve, passing feta separately.