Presidential Pasta

1 cup fresh or frozen corn, defrosted
2 cups grape or cherry tomatoes, cut into quarters
1 red bell pepper, cut into thin slices
1 zucchini, cut into 1/2-inch pieces
1 yellow squash, cut into 1/2-inch pieces
1 medium eggplant, cut into 1/2-inch pieces (no need to peel it)
2 T. olive oil
Salt and pepper
1 lb. whole-wheat penne pasta, cooked and slightly cooled
1/2 cup freshly grated Parmesan cheese


Grated zest and freshly squeezed juice of 2 lemons
2 cloves garlic, minced
1 small shallot, minced
1/4 cup olive oil
1 T. chopped parsley
Salt and pepper to taste

Preheat oven to 350 degrees. Place all vegetables on a large baking sheet, drizzle with 2 T. olive oil and season well with salt and pepper. Toss to evenly coat and bake for 15 minutes. Place vegetables into a large serving bowl.

Combine the dressing ingredients and shake or whisk until combined.

Add cooked pasta to vegetables, pour the dressing over all and toss. Sprinkle with Parmesan cheese and serve.