Pasta with Oven Roasted Vegetables

Marion Wilting


One of my favourite pasta dishes!


★★★★★ 1 vote

15 Min
40 Min


  • 5 oz
    pasta of choice
  • 1
    medium eggplant
  • 2
    small zucchini (or one large)
  • 1
    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


  1. Cube eggplant in about 1 1/2 inch cubes, sprinkle with salt and let sit for 10 minutes in a colander.
  2. Preheat oven to 420°F (or 220°C) and grease a baking pan with 3 tablespoons olive oil.
  3. Cube zucchini and bell pepper into 1 inch cubes, put in a large bowl and sprinkle with salt.
  4. Pat eggplant cubes dry and combine with the other vegetables. Add remaining three tablespoons olive oil, mix well and pour into greased baking pan.
  5. Bake 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.
  6. Cook 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.
  7. Add roasted vegetables to the tomato-pesto sauce, mix well, then add drained pasta.
  8. Add 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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