Roasted vegetables are so versatile. You can serve them as a side dish, puree them in a soup or add them to your favorite pasta; you can't go wrong.

Roasting vegetables before baking them with the pasta in the following dish brings a rustic, rich flavor to the meal. You can add zucchini, cauliflower florets, leeks or other peppers for a more complex flavor. Sometimes I'll throw in some black pitted olives to give the pasta a slightly briny addition.

The melted, smoky provolone adds a comforting touch. If you want, you can hold back a couple of tablespoons of provolone from the mixture and sprinkle on the top along with the Parmesan cheese.

I like this vegetarian dish because it is perfect for a party buffet or as a family style meal. I often serve this for award show viewing because it is a one-dish meal. For those who need more protein, you can also add shredded cooked chicken or cooked sweet or hot sausage. If you have vegetarians and meat lovers, I suggest you divide the pasta mixture and serve two casseroles so everyone is happy. I particularly like this party dish because it won't overwhelm whatever else I might serve with it. Serve it alone or with a favorite simple chicken, fish or beef dish.

Pasta with Roasted Vegetables, Tomatoes and Provolone Cheese

Serves 6

For the vegetables:

2 tablespoons olive oil

1 small onion, finely chopped

1 large eggplant, peeled and cut into 1 1/2-inch pieces

1 small broccoli stalk, cut into florets

1 1/4 pounds medium mushrooms, cleaned and quartered

2 large red bell peppers, cut into 1 1/2-inch pieces

1 teaspoon salt

1/2 teaspoon pepper

For the pasta:

1 teaspoon salt

1 pound dried rigatoni or fusilli

4 cups favorite marinara sauce

2 tablespoons finely chopped fresh basil

1/2 pound provolone cheese, cut into 1/2-inch pieces

3/4 cup freshly grated Parmesan cheese

Dash crushed red pepper flakes, or to taste

Basil leaves, for garnish

1. Preheat oven to 425 F. In a large roasting pan, combine the oil, onion, eggplant, broccoli, mushrooms and red peppers, and mix to coat all the ingredients. Roast the vegetables until softened, about 40 to 45 minutes, turning them occasionally to keep them from sticking. Remove from the oven, cool, and season with salt and pepper. Set aside.

2. Add salt to a large pot of boiling water. Add the pasta, and cook over high heat until al dente, about 12 minutes. Drain well.

3. Place the pasta in a large mixing bowl. Pour 3 1/2 cups of the marinara sauce over the pasta, and mix well. Add the basil, provolone, 1/4 cup of the Parmesan cheese, the crushed red pepper and the roasted vegetables, and mix well. Taste for seasoning.

4. Grease a 9-by-13-inch ovenproof baking dish. Spoon the pasta mixture into the dish and dot the top with the remaining 1/2 cup marinara sauce. Sprinkle the remaining Parmesan cheese on top.

5. When you're ready to serve, preheat oven to 400 F. Bake the pasta for 20 minutes or until bubbling hot. Garnish with basil leaves, and serve immediately.

Advance preparation: Can be prepared up to one day ahead through Step 4, covered, and refrigerated. Remove from refrigerator 1/2 hour before baking.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)