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Penne with eggplant, zucchini, and yellow squash
by Colleen Schoellkopf
serves: 8
  Yields 10 cups and is 4 points per serving (1 1/4 cup per serving)
Ingredients:
  1 1 lb.   eggplant, cut into 1 inch cubes
  2 6 oz.   zucchini, but into 1 inch cubes
  2 6 oz   yellow squash, cut into 1 inch cubes
  1   onion, cut into 1 inch cubes
  1   red bell pepper, seeded and cut into 1 inch cubes
  3/4 lb.   penne pasta
  1/2 cup   chopped fresh basil
  1/4 cup   grated Parmesan cheese
  2 Tbl.   olive oil
Directions:
  1. Preheat the broiler. Spray 2 baking pans with nonstick spray.

2. Place the eggplant, zucchini, yellow squash, onion, and bell pepper in a single layer on the baking pans; spray to coat well with nonstick spray. Broil, 7 inches from the heat, until the vegetables are tender and browned, 15-20 minutes. Transfer to a large bowl.

3. Bring a large pot of water to a boil. Add the penne and cook according to package directions; drain, and add to the bowl with the vegetables. Add the basil, Parmesan cheese, and oil; toss to coat.