Description
A delicious and colorful pasta dish inspired by the classic ratatouille, featuring roasted vegetables and a flavorful sauce.
Ingredients
Scale
- 8 oz pasta of choice
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 eggplant, diced
- 1 onion, chopped
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the diced zucchini, bell pepper, eggplant, onion, cherry tomatoes, and minced garlic.
- Drizzle with olive oil, and sprinkle with oregano, basil, salt, and pepper. Toss to coat.
- Spread the vegetables on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
- Meanwhile, cook the pasta according to package instructions. Drain and set aside.
- Once the vegetables are roasted, combine them with the cooked pasta in a large bowl.
- Toss everything together and adjust seasoning if necessary.
- Serve warm, garnished with fresh basil.
Notes
- Feel free to use any seasonal vegetables you have on hand.
- This dish can be made ahead of time and reheated.
- For a vegan option, ensure the pasta is egg-free.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and Boiling
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Ratatouille, Roasted Vegetables, Pasta, Vegetarian Dish