Roasted Vegetable and Feta Ziti

Ingredients

• 1/2 cup olive oil
• 2 tablespoons balsamic vinegar
• kosher salt and black pepper
• 3 medium zucchini (about 2 pounds), halved lengthwise
• 3 medium eggplants (1 to 1 1/2 pounds), halved lengthwise
• 1 large onion, peeled and quartered
• 1 16-ounce box ziti or penne
• 4 large garlic cloves, minced
• 1 tablespoon dried oregano
• 1 teaspoon dried mint
• 3 large tomatoes, chopped
• 1 7-ounce package Feta cheese, crumbled (about 1 1/2 cups)
• freshly grated Parmesan

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