Quick and nutritious meal

I needed to make something quick and easy for dinner and this is what I came up with... roasted veggies tossed in penne pasta.  I cut 1/2" slices each of eggplant (peeled), zucchini, onions, and sliced peppers.  Oven was at 400 degrees.  I also roasted one whole garlic bulb (place a whole bulb in foil cutting the top off slightly (just exposing the raw garlic) and dose with olive oil).  Use a heavy duty shallow pan and place each slice of veggie (each slide dosed with olive oil) onto the pan. Lay the foiled garlic in the pan also.  Season with salt and pepper (to taste) and roast until tender, turning once carefully.  Don't worry if some get a little brown.  While the veggies are roasting, cook your penne, drain and set aside.  Now you have your veggies done cut into bite size pieces.  The magic begins, pour a tablespoon of olive oil in the same pot you  cooked the pasta in (save washing another pan), squeeze the cloves of garlic out into the pan and if you like, add one small tin of anchovies with the oil from the tin.  Add the chopped veggies and pasta and toss.  Wallah, dinner!!