Rotini with Roasted Vegetables

How to Prepare

1. Preheat the oven to 425°F (220°C).
2. Chop the zucchini, bell peppers, red onion, and eggplant into bite-sized pieces.
3. Toss the chopped vegetables with olive oil, salt, pepper, and Italian seasoning on a baking sheet.
4. Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway, until tender and slightly caramelized.
5. While the vegetables are roasting, bring a large pot of salted water to a boil.
6. Cook the rotini pasta according to package instructions until al dente, then drain and set aside.
7. In a large mixing bowl, combine the cooked pasta, roasted vegetables, and cherry tomatoes.
8. Drizzle with additional olive oil and sprinkle with grated Parmesan cheese. Toss to combine.
9. Garnish with fresh basil leaves before serving.
10. Serve warm or at room temperature.