I bought some local, bright yellow zucchini and small, lavender eggplants the other day because I was inspired by a cooking show on PBS. Originally, I was going to sauteé them with onion, garlic and fresh tomatoes, but decided upon roasting them and used a can of Muir Glen’s fire roasted diced tomatoes with green chilies. (Those are my go to diced tomatoes for rice, pasta and soup recipes). It was a perfect Sunday meal. I put the roasted veggies over some cooked penne and added a little bit of shaved Pecorino. Bon Appetite!

Roughly chop zucchini, eggplant, half an onion, a couple cloves of garlic and put in a 9×13 baking dish. Add can of diced tomatoes and a drizzle of extra virgin olive oil. Cover with aluminum foil and roast at 400 for about an hour, or until the vegetables are tender.