Eggplant Roasted Red Pepper And Brie Pasta

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Inspired by a trip to the local kc farmers' market :) quick prep, comes together without making too much of a mess. Special enough to serve to friends, healthy/easy enough to make for just yourself! *** the brie cheese i used was a sheep's milk cheese from the market with earthy undertones. If you're local, pick some up!!

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Steps

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Preheat oven to 400 degrees.

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Line metal pan with aluminum foil , spray with non-stick cooking spray.

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Place first six ingredients into a ziploc bag.

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Toss to coat.

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Empty contents of ziploc bag onto prepared pan and place in oven to roast for approximately 15 minutes.

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Meanwhile , boil salted water and add pasta.

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Cook to al dente.

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Drain.

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Immediately add brie cheese.

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Toss to coat.

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Add all of roasted veggies , including roasted red pepper.

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Add chopped basil.

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Toss again.

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Serve immediately with fresh , crusty bread and parmesan cheese.

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Ingredients

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eggplant, vidalia onion, garlic cloves, extra virgin olive oil, sea salt, black pepper, fresh basil leaf, roasted red peppers, brie cheese, linguine