Vegetable Pasta Salad II Recipe

Preheat oven to 350 degrees F (175 degrees C).

Combine zucchini eggplant onion bell pepper and garlic in a baking dish. Toss with olive oil. Bake for about 20 minutes. Remove from oven and cool.

Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.

In a bowl combine vegetable mixture cooled pasta tomatoes Feta cubes and salad dressing; toss until well mixed.