Mighty Vegetable Mac & Cheese

Ingredients:

• 3 cups diced peeled eggplant (about 3/4 pound)
• 2 cups sliced mushrooms
• 1 cup coarsely chopped red bell pepper
• 1 cup coarsely chopped yellow bell pepper
• 1 cup coarsely chopped onion
• 1 medium zucchini, quartered lengthwise and sliced (about 1 cup)
• 2 tsp. olive oil
• 4 garlic cloves, minced
• 1/4 tsp. salt
• 1/4 tsp. freshly ground pepper
• Cooking spray
• ¼ c. Parmesan cheese
• Dash of paprika
• 2- 20 oz packages Reser’s Sensational Sides prepared macaroni and cheese

Directions:

Preheat oven to 450°F. Combine all vegetable ingredients in a large shallow roasting pan; toss well. Bake at 450° for 30 minutes or until lightly browned, stirring occasionally. Remove from oven; set aside. Reduce oven temperature to 375°. Heat macaroni and cheese per cooking directions; in a large bowl, combine roasted vegetables and pasta. Spoon mixture into a 3-quart casserole coated with cooking spray. Combine Parmesan cheese and paprika, and sprinkle over macaroni mixture. Bake at 375° for 20 minutes or until bubbly.

Yield: Serves party of 10.