Whole Wheat Fusilli With Roasted Ratatouille

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1 yellow onion, halved and cut into 1/2-inch slices

1-2 medium zucchini, split lengthwise and cut into 3/4-inch slices (about 2 cups)

1 red pepper, diced (about 1 cup)

1/2 globe eggplant cut into 3/4-inch cubes (about 3 cups)

3 tablespoons olive oil

Kosher salt and ground black pepper, to taste

10 ounces whole wheat fusilli or noodle of choice

2 cups grape or cherry tomatoes

8 ounces mozzarella bocconcini, cut into quarters if large

1-2 tablespoons thinly sliced basil (chiffonade)

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