This is delicious and healthy. What more can you ask for?

1 pound ziti (or penne or even rotini)
zucchini
yellow squash, or eggplant, or both
1 red onion
1 can of crushed tomatoes
balsamic vinegar
Basil
Italian herb seasoning
Parmesan cheese

1. Preheat oven to 450.
2. Dice vegetables into smallish chunks. You don’t want them too big or they will take forever to cook. Toss with a liberal splash of olive oil and scatter on a baking pan–single layer please! Roast for about half an hour, stirring occasionally. They’re done when tender and delicious.
3. Prepare pasta according to package directions.
4. If you’re super motivated, take six or eight roma tomatoes and quarter them. Place in a baking tray and sprinkle with salt. Roast for twenty minutes and then puree.
5. Otherwise, throw the crushed tomatoes into a small pot. Simmer with a hearty splash of balsamic vinegar (to taste) and some Italian herb seasoning and a healthy amount of basil. Add salt and pepper, too.
6. When everything is done, combine. Serve with freshly grated parmesan.