Whole Wheat Fusilli With Roasted Ratatouille

Ingredients

• 1 yellow onion, halved and cut into 1/2-inch slices
• 1-2 medium zucchini, split lengthwise and cut into 3/4-inch slices (about 2 cups)
• 1 red pepper, diced (about 1 cup)
• 1/2 globe eggplant cut into 3/4-inch cubes (about 3 cups)
• 3 tablespoons olive oil
• Kosher salt and ground black pepper, to taste
• 10 ounces whole wheat fusilli or noodle of choice
• 2 cups grape or cherry tomatoes
• 8 ounces mozzarella bocconcini, cut into quarters if large
• 1-2 tablespoons thinly sliced basil (chiffonade)

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