Pasta with Oven Roasted Vegetables

Marion Wilting


One of my favourite pasta dishes!

★★★★★ 1 vote
15 Min
40 Min


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5 oz
pasta of choice
medium eggplant
small zucchini (or one large)
red bell pepper
1 c
canned tomatoes or passata or tomato sauce
2 Tbsp
pesto of choice
6 Tbsp
olive oil
salt, to taste
1/4 c
parmesan or pecorino cheese, grated (optional)

How to Make Pasta with Oven Roasted Vegetables


  • 1Cube eggplant in about 1 1/2 inch cubes, sprinkle with salt and let sit for 10 minutes in a colander.
  • 2Preheat oven to 420°F (or 220°C) and grease a baking pan with 3 tablespoons olive oil.
  • 3Cube zucchini and bell pepper into 1 inch cubes, put in a large bowl and sprinkle with salt.
  • 4Pat eggplant cubes dry and combine with the other vegetables. Add remaining three tablespoons olive oil, mix well and pour into greased baking pan.
  • 5Bake at 420°F (220° C) for 30-40 minutes (depending on your oven. Watch the vegetables closely and stir occasionally, add more olive oil if they seem too dry). The vegetables should become browned but remain somewhat crisp.
  • 6Cook pasta according to package directions; meanwhile, in a pan which is large enough for pasta and vegetables to fit in, gently heat the canned tomatoes or passata or tomato sauce, stir in the pesto.
  • 7Add roasted vegetables to the tomato-pesto sauce, mix well, then add drained pasta.
  • 8Add grated parmesan cheese or pecorino, and serve immediately.

Printable Recipe Card

About Pasta with Oven Roasted Vegetables

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Mediterranean
Dietary Needs: Vegetarian

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