FRIDAY NIGHT DINNER Roasted Vegetables with Penne

                          ROASTED VEGETABLES with PENNE
12 unpeeled fingerling potatoes, halved or quartered if large
1 cup baby carrots, peeled and trimmed
1 large sweet onion, cut into wedges
1/4 cup extra-virgin olive oil
3 tablespoons lemon juice
3 cloves of garlic, chopped
1 tablespoon fresh rosemary, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 of a small eggplant, peeled and cubed into 1/2-inch pieces
1 to 2 medium sweet bell peppers, cut into thin strips
12 ounces Penne pasta, cooked
1.  Combine fingerling potatoes and carrots in a roasting pan.
2.  In a small bowl, combine olive oil, lemon juice, rosemary, salt and pepper.  Pour over the vegetables in roasting pan, tossing to coat.  Roast, uncovered, in a 400 degree oven for 15 minutes, stirring occasionally.  Add onions, chopped garlic and eggplant and roast for another 15 minutes.  Add the peppers and roast an additional 15 to 20 minutes or until eggplant is golden and onions are caramelized, stirring occasionally.  Serve over penne with a drizzle of olive oil and a grating of Parmesan.