Mediterranean Roasted Vegetable and Feta Pasta

Ingredients

• 12 oz whole wheat pasta
• 1 medium eggplant, diced
• 2 medium zucchini, diced
• 1 pint cherry tomatoes, halved
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 2 tbsp lemon juice
• 1 tsp oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup feta cheese, crumbled

Instructions

1. 1

   Preheat oven to 400°F. Toss the diced eggplant, zucchini, and tomatoes with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, stirring halfway, until vegetables are tender and lightly browned.

2. 2

   Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and return to the pot.