• While the vegetables roast and the marinara simmers, boil the pasta and kale together until the pasta is cooked. Drain. Serve with the sauce and vegetables.

For the vegetables:

• Chop bell peppers into bite-sized pieces.
• Combine in bowl with remaining ingredients, tossing to coat with olive oil and seasonings.
• Pour onto a sheet pan, lined with parchment paper, for simple clean up.
• Roast in oven at 425° for 20 minutes.

For the marinara:

• While the vegetables roast in the oven, in a large pot or skillet, heat the oil over medium heat.
• Add the onion and garlic and cook for 5-7 minutes until the onion is soft.
• Stir in the tomatoes, oregano, basil, thyme, salt and pepper.
• Reduce heat to medium-low and cook until the sauce is bubbling and hot.
• When the roasted veggies are done, add to the sauce.

For the pasta:

• While the vegetables roast and the marinara simmers, boil the pasta and kale together until the pasta is cooked.
• Drain.
• Serve with the sauce and vegetables.