Roasted-Vegetable And Feta Ziti

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Cheesy Vegetable Pasta

1/2 cup olive oil

2 tablespoons balsamic vinegar

1 1/2 teaspoons kosher salt

Freshly ground black pepper

3 medium zucchini (about 2 pounds), halved lengthwise

3 medium eggplants (1 to 1 1/2 pounds), halved lengthwise

1 large onion, peeled and quartered

1 16-ounce box ziti or penne

4 large garlic cloves, minced

1 teaspoon dried oregano

1 teaspoon dried mint

3 large tomatoes, chopped

1 7-ounce package Feta cheese, crumbled (about 1 1/2 cups)

Freshly grated Parmesan

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