1 container of cherry tomatoes halved
1 good sized squash
1 good sided zucchini
1/2 of a green pepper
1/2 of a red pepper
1/2 of a yellow pepper
1/2 of a red onion
1/4 cup minced garlic
1/3 cup olive oil
1 box Barilla Plus
3/4 cup of Greek Dressing
1 container or bag of shredded parmesan cheese
Slice all of the vegetables in small pieces. Place the vegetables in a gallon sized ziplock bag with the garlic and olive oil. Shake until well coated and mixed up.
Place the vegetables on a baking sheet and roast at 400 for about a half hour.
While the vegetables are roasting boil the pasta according to the box instructions. Drain and let cool for a few minutes.
Add the roasted vegetables and the 3/4 cup greek dressing along with the container or bag of parmesan shredded cheese.
