Roasted Vegetable Pasta

Here is another great recipe for your end of the summer garden harvest. This is chock full of yummy garden produce, it is fast, delicious and beautiful. Again, I am sorry I don't have a beautiful picture to put with this - just use your imagination!

1 large zucchini
1 large yellow squash
3-4 roma tomatoes
Any variety and color of bell pepper
1 TBS capers
Tons of fresh basil chopped
2-3 chicken breasts but it is good without the chicken
olive oil
3-4 cloves garlic minced
balsamic vinegar
salt and pepper

Cut everything up into large chunks, Place veggies and meat on a large cookie sheet pour enough olive oil and balsamic vinegar to cover everything (probably several TBS of each but don't use too little, you want to coat everything and have enough liguid to allow everything to steam). Add the garlic and basil (if you prefer, you can add the basil after the veggies are cooked for a fresh powerful flavor. I have cooked the basil and added it after - both ways are delish!)and salt and pepper liberally. Mix everything together really well. Turn your oven on to High Broil or if you would rather roast everything slower just turn your oven to 425 degrees. Cook until the chicken is completely cooked through. Remove from oven and pull off the tomato peels. Add to a large pot of your favorite cooked pasta, I prefer bow tie for this recipe. Toss well with fresh Parmesan and serve with bread to sop up the yummy balsamic juice.
You can omit or add any veggies that you think would be yummy.