ROASTED VEGGIE PASTA SALAD

I can1 't give anyone credit for this dish because I invented it ! The idea naturally came from the Tuscan summers, the warm days when you don't dare go outside until 6 pm, then you move very slow.... well I used to cook alot of veggies on my grill (an old fashion grill.... coals, fluid and a match), I love roasted veggies and when added to my favorite store bought pasta (fusili, tri-color... the Italian flag) plus some additional herbs, cheeses... its just very good.

YOU'LL NEED (serves 6-8):
- 4 red bell peppers, 2 yellow peppers (core them and cut into thin slices (lengthwise)
- 1 red onion (sliced not too thin)
- 2 eggplants (cut into quarters)
- 1 eight oz. can of artichoke hearts (I will use the real artichokes if I have the time)
- 1/2 cup extra virgin olive oil
- 2 Tablespoons freshly cut rosemary
- 1 Tablespoon kosher salt and black pepper
- 2 Tablespoons minced garlic (fresh)
- 3 Tablespoons balsamic vinegar
- 1/4 cup dark brown sugar
- 1/2 cup ricotta cheese
- 1/2 cup freshly grated parmesan cheese
- 2 pounds fusili pasta (tri-color)

PREPARATION:
- Start off by cleaning and cutting the veggies as per above. Place them all in a large mixing bowl. Add 1/4 cup of your olive oil, the brown sugar, the fresh rosemary, salt, pepper, balsamic vinegar and mix well with your clean little hands.
- Turn your oven (this is very good for the oven as well as the grill, if using a grill then make sure you place the veggies on aluminum foil on a hot grill then cover) on 400 degrees. Place the veggies on a large baking sheet and cook for approx. 20 minutes. You will need to mix them around on the baking sheet in 10 minute intervals. If after 20 minutes they are not well cooked, you want to dark char to them then keep them in the oven for an additional 10-15 minutes. Remove and set aside.
- In a large kettle, fill 3/4 with water, add a tablespoon of olive oil and salt to the water. When the water starts to boil, add the pasta and follow the directions on the package for cooking time. When pasta is done (al dente is the rule), drain and put back into your large mixing bowl.
- Add the remaining olive oil to the pasta (1/4 cup), add in the veggies as well as the ricotta and parmesan cheese.
- Serve warm or room temp. When plating the dish, add a sprinkle of freshly grated parmesan cheese on top as well as a drizzle of olive oil to each plate.

ENJOY !!!