Ingredients:
10 cups mixed vegetable chunks, such as eggplant, squash, peppers and onions (about 2 pounds)
1/3 cup olive oil
2 tablespoons minced fresh rosemary or thyme or 1 teaspoon dried
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
1 pound penne pasta
3 ounces thinly sliced Prosciutto di Parma, cut in strips (about 1 cup)
Grated Parmigiano-Reggiano (optional)

Preparation:
Preheat oven to 450F. Meanwhile, in a large bowl, toss vegetables with oil, rosemary, garlic, salt and pepper; spread in a single layer on pan or a rimmed baking sheet. Roast, stirring vegetables occasionally, until tender and lightly browned, about 20 minutes. Meanwhile, cook pasta according to package directions; drain. Return pasta to pan; stir in vegetables and Prosciutto di Parma. Serve with grated Parmigiano-Reggiano, if desired.

Prep time: 30 minutes
Makes 6 portions.