Directions

1. Combine onions, zucchini, eggplants, peppers and tomatoes in a large bowl. Toss with olive oil, salt, pepper and thyme. Spread on two baking sheets lined with parchment paper. Wrap garlic in aluminum foil and place on one of the baking sheets. Roast in a pre­heated 400°F (200°C) oven for 40 to 45 minutes, or until tender and nicely browned. Unwrap and squeeze garlic out of casing into vegetables. Reserve.
2. For béchamel sauce, melt butter in a large sauce­pan. Whisk in flour and cook gently 2 to 3 minutes but do not brown. Whisk in hot milk and bring to a boil. Add 1 tsp (5 mL) salt, ¼ tsp (1 mL) pepper or more to taste. Season with Worcestershire and Tabasco. Cook, stirring often, about 8 minutes. Add goat cheese.
3. Cook pasta in boiling, salted water for 8 to 10 minutes, or until just tender. Drain well. Toss with vegetables.
4. To assemble, spread about ½ cup (125 mL) sauce over the bottom of a buttered 9- x 13-in
   (3-L) baking dish. Spread pasta/vegetable mixture over pan. Spoon sauce over top. Sprinkle with Parmigiano Reggiano.
5. Place casserole dish on a baking sheet lined with foil. Bake uncovered for 40 to 45 minutes in a preheated 350°F (180°C) oven, until bubbling and lightly browned.