Roasted Zucchini, Roasted Red Peppers and Olives over Spaghetti

1/2 pound thin spaghetti, uncooked 

vegetable oil cooking spray 

3 medium zucchini,sliced into 1/2 inch slices 

1 t. vegetable oil 

2 medium onions, chopped 

3 cloves garlic, minced 

12 ounce jar roasted peppers, drained and diced (reserve liquid) 

12 pitted black olives 

1/2 t. red pepper flakes 

salt and pepper

1/4 c. feta cheese (I use Parmesan)

1. Cook pasta according to directions, drain and rinse with cold water. 
2. Preheat oven to 500 degrees. Spray 2 large cookie sheets with cooking spray.
3. Lay the zucchini on the sheet.  Brush with olive oil.  Roast 8 to 10 minutes until tender and transfer to a large bowl.  Set aside.
4. In a medium nonstick skillet, warm the vegetable oil over medium heat.
5. Add the onions and garlic to the zucchini.
6. Stir in the roasted peppers, olives, red pepper flakes and cooked pasta.
7. Season with salt and pepper.
8. Sprinkle with cheese (feta or Parmesan).