Roasted Veggie Pasta Recipe - Forks Over Knives

Ingredients

• 1 pound pasta
• 1/2 large red onion, sliced
• 2 medium carrots, cut into thin matchsticks
• 1 pint tiny tomatoes, halved
• 1 medium zucchini, cut into thin matchsticks
• 1 pound eggplant, skin on, cut into cubes
• 1/4 teaspoon salt
• 2 1/2 tablespoons chopped fresh thyme leaves
• 3 cloves garlic, minced
• 2 tablespoons lemon juice
• 3 tablespoons balsamic vinegar
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper