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| 1/3 Tasse | White balsamic vinegar |
| 2 Esslöffel | olive oil |
| 2 | Shallots finely chopped |
| 1 Teelöffel | italien seasoning dried |
| 1/4 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 1 1/2 Teelöffel | molasses |
| 2 Esslöffel | Fresh basil; thinly sliced |
| 2 | Zucchini |
| 1 | red bell pepper |
| 1 | green bell pepper |
| 2 | squash yellow |
| 1 gross | onion |
| 1/2 x ca. 450 g | Baby carrots |
| 8 x ca. 30 g | Spaghetti or linguine; cooked |
| 1/4 Tasse | Parmesan cheese; shredded (not shaker cheese) |
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Combine first 8 ingredients in a large bowl. Set aside.
Cut zucchini and next 4 ingredients into large pieces; add cut vegetables and carrots to vinegar mixture, and toss to coat. Let stand 30 minutes, stirring occasionally.
Drain vegetables, reserving vinegar mixture. Arrange vegetables in a single layer in a 13- x 9-inch pan coated with vegetable cooking spray. Bake at 400° for 45 minutes, stirring every 15 minutes.
Heat reserved vinegar mixture. Drizzle over roasted vegetables, and serve over hot pasta. Sprinkle with Parmesan cheese. Makes 6 servings.
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