Instructions: Tip: Quarter an eggplant lengthwise and cut into 1-inch cubes. Preheat oven to 450F.

In a large bowl, combine eggplant, tomatoes, carrots, 1/3 cup of the balsamic vinegar, oregano, 1 tablespoon of the olive oil, salt, and pepper. Toss to coat. Arrange vegetables on a large baking sheet that has been coated with nonstick spray, and roast 20 minutes or until golden brown and tender. Remove vegetables from oven, and set aside.

Meanwhile, cook penne in a large pot of rapidly boiling water until just tender, about 10 minutes. Drain and transfer to a large bowl. Add remaining tablespoons balsamic vinegar and olive oil, broth, and vermouth. Toss to coat. Add roasted vegetables; toss to combine. Spoon pasta and vegetables into shallow bowls, and top with grated parmesan.

Description: "Meatless: 34% of dv for protein"

Start to Finish Time:
"0:35"

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