Instructions: In large shallow pan, toss together red and yellow peppers, mushrooms, zucchini, eggplant, garlic and oil; spread onto rimmed baking sheet. Bake in 500 F 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 for 8 to 10 minutes or until tender but firm. Drain well and rinse under cold water; let cool. Add to baking dish along with spaghetti sauce, mozzarella cheese, Fontina cheese and half of the Parmesan; toss to combine.

Sprinkle with remaining Parmesan and parsley. (Penne can be prepared to this point, covered and refrigerated for up to 1 day; bring to room temperature.) Bake in 375 F oven for 35 to 40 minutes or until bubbly.

Makes 8 servings.

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