Warm Pasta Salad with Roasted Vegetables and Pesto Vinaigrette

INGREDIENTS

1 medium

eggplant or

2 media

zucchini lengthwise

1 medium

onion onion

1 head

garlic garlic

bell pepper

8 oz

mushrooms mushrooms

8 oz

grape tomatoes grape tomatoes

16 oz

spiral pasta or

15 oz

chickpeas

1/4 cup

kalamata olives optional

2 cups

basil leaves lightly basil leaves lightly

2 tbsp

walnuts optional walnuts optional

1 tbsp

nutritional yeast optional nutritional yeast optional

3/4 cup

balsamic-raisin vinaigrette

1 serving

salt and pepper to tastesalt and pepper