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Recipe by Dining In

Roasted Ratatouille Pasta

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Roasted Ratatouille Pasta
Parve Parve
Easy Easy
4 Servings
Allergens

Contains

- Gluten - Wheat
1 Hour
Diets
- Vegetarian - Vegan - Pescatarian - No Refined Sugar

Ingredients

Main ingredients

  • 1 yellow pepper, cut into 8 wedges

  • 1 medium zucchini, thinly sliced

  • 1 medium onion, thinly sliced

  • 1 small eggplant, unpeeled and thinly sliced

  • 2 tablespoons olive oil

  • 4 cloves garlic, thinly sliced

  • 1/2 teaspoon salt

Directions

To Prepare

1.

Heat oven to 450°F.

2.

Spray two rimmed baking sheets with nonstick cooking spray. Arrange pepper, zucchini, onion, and eggplant in a single layer on baking sheets.

3.

Brush with oil. Sprinkle with garlic, salt, and pepper. Bake 10 to 15 minutes or until vegetables are tender and golden brown with charred edges.

4.

Remove from oven; chop into medium-sized pieces.

5.

Meanwhile, cook pasta in a large pot of boiling, salted water, according to package directions.

6.

Drain, leaving about one-fourth of the cooking water in the pot.

7.

Return the pasta to the pot. Add roasted vegetables, tomatoes, oregano, garlic powder, and basil. Toss to blend well.

Recipe tags

aubergines basil bell peppers courgettes dairy free easy side dishes eggplants non-dairy noodles pareve parve pasta pasta salad pasta side dishes peppers quick-and-easy ratatouille roasted roasted vegetables roasted veggies side dishes super easy tomato tomatoes zucchini zucchinis
Roasted Ratatouille Pasta

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