Delicious Veggie Loaded Baked Ziti

1 lb. ziti pasta, cooked according to package directions
1 lb. yellow squash, sliced into ½” thick rounds
1 lb. zucchini, sliced into ½” thick rounds
2 pts. Cherry tomatoes
2 T. minced garlic
Olive oil
Kosher salt/black pepper
2 c. ricotta cheese
½ c. grated Romano cheese
1/3 c. chopped fresh basil
1 t. white wine vinegar
1 (12-oz.) jar good quality marinara sauce
2 c. shredded mozzarella cheese
Fresh basil leaves, garnish

1. Cook pasta according to package directions. Drain and let cool slightly.
2. Preheat broiler with oven rack 6” from heat.
3. Toss together squash, zucchini, tomatoes, garlic. Drizzle with olive oil to coat and season with salt and pepper.
4. Place on a baking sheet lined with foil and spread into one layer.
5. Broil until charred and tender, 8-10 minutes.
6. Preheat oven 350.
7. Stir together ricotta, Romano, basil, vinegar and drizzle with olive oil and season with salt and pepper.
8. Combine pasta, cooked veggies and marinara sauce in large bowl.
9. Gently stir to combine.
10. Spoon half of pasta mixture into 13×9” baking dish that is sprayed with PAM.
11. Dollop 1 c. of ricotta mixture evenly on pasta mixture.
12. Repeat with remaining pasta mixture and ricotta mixture.
13. Top evenly with mozzarella.
14. Bake until lightly browned and bubbly, about 20-25 minutes.
15. Let stand 5 minutes before serving. Garnish with fresh basil.