Instructions: In large shallow pan, toss together peppers, mushrooms, zucchini, eggplant, garlic and oil; spread onto rimmed baking sheet. Bake in 500F 260C oven, stirring once or twice, for about 20 minutes or until softened. Transfer to greased 13x9-inch baking dish. Season with salt and pepper to taste. Stir in 1/3 cup of the parsley, basil and rosemary.

Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm. Drain well and rinse under cold water; let cool. Add to baking dish along with spaghetti sauce, mozzarella, Fontina and half of the Parmesan; toss to combine. Sprinkle with remaining Parmesan and parsley.

[Can be prepared to this point, covered and refrigerated for up to 1 day.

Bring to room temperature.][When cooking pasta for a casserole that is not going to be baked right away, undercook slightly, then rinse under cold water.]

Bake in 375F 190C oven for 35-40 minutes or until bubbly.

Serve with Romaine salad.

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