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There is just something so delicious about roasted vegetables especially when they are in season. Roasting brings out the natural sweetness in vegetables and intensifies the flavors without adding a lot of fat and calories---can't beat that! In fact, I love roasted vegetables so much that not even the three-digit Texas heat can prevent me from cranking up my oven just to have a taste of this yummyness. This recipe is so easy to prepare and is very versatile when it comes to the ingredients. I actually substituted the red bell pepper with eggplant. I also opted to use panko bread crumbs instead of regular bread crumbs for the added crunch. Adapted from Parenting Magazine July 2009 Serves 8 Ingredients: 1 large onion, chopped 2 cloves garlic, finely chopped 1 zucchini, sliced 1 eggplant, sliced 2 tbsps olive oil Salt and pepper to taste 1 lb ziti pasta 1 cup part-skim ricotta cheese 1/4 cup parmesan, plus 1/2 cup Pinch of nutmeg 1 pint cherry tomatoes, chopped 1 ...