Ingredients
1 small butternut squash, peeled and cut into 1-inch pieces2 cups water1 medium eggplant, cut into 1-inch pieces1 large zucchini, cut into 1-inch pieces1 medium sweet red pepper, cut into 1-inch pieces1 medium red onion, cut into 1-inch pieces1/2 cup olive oil1 teaspoon dried marjoram1 package (16 ounces) tricolor spiral pasta1/2 cup Italian salad dressing1/4 cup minced fresh basil1 teaspoon salt1/2 teaspoon pepper
Preparation
Place the squash and water in a microwave-safe bowl. Cover and cook for 10 minutes or until tender; drain.
Arrange the squash, eggplant, zucchini, red pepper and onion in a greased 15x10x1-in. baking pan. In a small bowl, whisk oil and marjoram until combined. Drizzle over vegetables.
Bake, uncovered, at 450° for 30 minutes or until tender. Meanwhile, cook pasta according to package directions; drain.
In a large bowl, combine the pasta and roasted vegetables. Stir in the salad dressing, basil, salt and pepper. Serve warm or at room temperature.
