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Ziti With Roasted Summer Vegetable

6 faves
Nutrition per serving    (USDA % daily values)
CAL
419
FAT
52%
CHOL
26%
SOD
35%

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Ingredients for 4 servings

3 small zucchini, cut into 1/2-inch pieces

2 small yellow squash, cut into 1/2-inch pieces

1 large eggplant, peeled and cut into 1/2-inch cubes

1/2 purple onion, diced

3 tablespoons olive oil, divided

1/2 teaspoon sea salt, divided

1/2 teaspoon freshly ground pepper, divided

5 roma tomatoes, quartered

8 ounces ziti, cooked

3 tablespoons balsamic vinegar

1/2 cup freshly shaved Parmesan cheese

3 tablespoons chopped fresh basil

2 tablespoons chopped fresh Italian parsley

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