Instructions: Preheat the oven to 400 degrees. Line a large shallow sheet pan or jelly roll pan with parchment paper or use a nonstick pan.

In a large bowl, combine the zucchini, eggplant, onion, mushrooms, red pepper, basil and thyme. Sprinkle with the olive oil and balsamic vinegar and toss well to coat the vegetables. Spread vegetables out on the prepared pan.

Place the tomatoes on a separate pan.

Bake the vegetables and tomatoes for 30-40 minutes, turning vegetables every 10 minutes or so to promote even cooking. After 30 minutes, cut through the tomatoes with a sharp knife and fork to chop them up and them to the pan with the other vegetables.

Meanwhile, drain the cooked pasta and transfer to a warm serving dish. Toss with the roasted vegetables and walnuts. Serve garnished with crumbled feta cheese. If youd like more sauce, add the 2 cups tomato sauce or pasta sauce.

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