Yield: 4 servings
Preparation Time: 15 min; Total: up to 1 hr based on veg cooking method
Combine the eggplant, onion, zucchini, carrot, peppers, garlic, 1/4 cup of the olive oil, and salt and pepper. Toss to coat.
To grill or broil:
Preheat grill or broiler. Arrange vegetables on rack or on broiler pan and cook, turning to brown evenly; remove vegetables to platter or cutting board as they become tender, 5 to 15 minutes.
To oven roast:
Preheat oven to 400 degrees F. Arrange the vegetables on a large (11 x 14- inch) nonstick baking pan (or spray with nonstick cooking spray). Bake 35 to 45 minutes; turn vegetables after 20 minutes to ensure even browning.
When the vegetables are cool enough to handle, cut into 1- inch pieces; toss with parsley and thyme; set aside.
Cook pasta according to package directions in a large pot of boiling water to al dente Ladle out about 1/2 cup of the pasta-cooking water and reserve. Remove pasta from the heat and add 1 cup cold water to stop cooking; drain.
Toss pasta with the roasted vegetables, chicken and olives; add pasta-cooking water, remaining 2 Tablespoons olive oil and cheese. Serve immediately.
Please note that some ingredients and brands may not be available in every store.