Directions:

Dressing:

1 tablespoon extra-virgin olive oil, more for drizzling
1 tablespoon sherry vinegar
2 garlic cloves, minced
½ teaspoon herbes de Provence
Leaves from 8 sprigs fresh thyme, more for garnish

Roast veggies at 425 (including onions, eggplant, squash, whatever. Toss veggies with dressing while warm. Set aside.

Make pasta. While still hot, toss with veggies and 1/2 cheese (feta, goat, parmigiana, any). Taste to adjust seasoning and add fresh lemon juice if needed.