Hidden Veg Pasta Sauce

Cook the pasta according to the directions on the packaging. Drain and set aside.
Preheat the oven to 220℃.
In a large 9-inch x 13-inch glass baking dish, form a single layer with the eggplant halved and the bell pepper halved.
Add the diced zucchini, quartered red onions, and tomatoes. It's fine if they overlap.
Sprinkle dried Italian herbs on top of the diced zucchini, onion, and tomatoes.
Drizzle the oil all over the vegetables.
Bake the veggies uncovered for 35-40 minutes at 430 ℉ (220 ℃) until all the vegetables are roasted and a fork goes through the vegetables easily.
Remove the dish from the oven, let it cool down for 15 minutes at room temperature in the tray, then squeeze out the roasted garlic cloves and discard the skin. Place the veggies in a high-speed blender with all the roasted vegetables, including any oil left in the pan.
Add the marinara sauce and blend the veggie sauce on high-speed until smooth. Taste and add salt to taste.
Pour the sauce over the cooked pasta and stir in to coat evenly.
Serve with fresh parsley, chili flakes, and salt.

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