Roasted Ratatouille Pasta Recipe

Name: Roasted Ratatouille Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces eggplant, (about 1 small), chopped into 1-inch pieces, see notes above re quantities; 1 1/4 pounds tomatoes, chopped into 1-inch pieces; 12 ounces zucchini (about 2 small), chopped into 1-inch pieces; 2 red bell (or other) peppers, seeded and coarsely chopped; 1 yellow or white onion, chopped; 1 shallot, thinly sliced; 4 cloves garlic, minced; 1/4 to 1/2 cups olive oil, see notes above; 2 to 4 tablespoons balsamic vinegar (I prefer white); 2 teaspoons chopped fresh thyme; 1 teaspoon kosher salt plus more to taste; freshly cracked pepper to taste; 1/4 to 1/2 cups thinly sliced fresh basil and/or parsley; 8 ounces penne or gemelli pasta (something firm); grated parmesan cheese to taste, optional

Servings: persons

12 ounces eggplant, (about 1 small), chopped into 1-inch pieces, see notes above re quantities
1 1/4 pounds tomatoes, chopped into 1-inch pieces
12 ounces zucchini (about 2 small), chopped into 1-inch pieces
2 red bell (or other) peppers, seeded and coarsely chopped
1 yellow or white onion, chopped
1 shallot, thinly sliced
4 cloves garlic, minced
1/4 to 1/2 cups olive oil, see notes above
2 to 4 tablespoons balsamic vinegar (I prefer white)
2 teaspoons chopped fresh thyme
1 teaspoon kosher salt plus more to taste
freshly cracked pepper to taste
1/4 to 1/2 cups thinly sliced fresh basil and/or parsley
8 ounces penne or gemelli pasta (something firm)
grated parmesan cheese to taste, optional

1
Preheat the oven to 400u00b0 F.
2
In a large roasting pan or casserole, combine the tomatoes, eggplant, zucchini, peppers, onion, shallot, and garlic. Note: I've been adding the vegetables to the pan as I finish chopping them, and sprinkling each layer of vegetables lightly with salt.
3
In a small bowl or measuring cup, whisk together the olive oil, vinegar, thyme, and 1 teaspoon kosher salt. Pour over the vegetables. Toss to coat. Season with pepper.
4
Bake for 20 minutes, then stir well. Bake for another 20 to 30 minutes more (or even longer, especially if you've increased the quantities) until the vegetables are all very tender and the released juices are beginning to thicken. Taste and adjust seasoning with more salt and pepper as desired. Stir in basil.
5
Bring a large pot of water to a boil. Season with a tablespoon of kosher salt. Cook pasta al dente. Drain, reserving some of the pasta cooking liquid. Transfer pasta to a large bowl. Add ratatouille to taste. Toss. Taste. Add parmesan if desired. Serve immediately with more fresh pepper on the side.

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 12 ounces eggplant, (about 1 small), chopped into 1-inch pieces, see notes above re quantities, 1 1/4 pounds tomatoes, chopped into 1-inch pieces, 12 ounces zucchini (about 2 small), chopped into 1-inch pieces, 2 red bell (or other) peppers, seeded and coarsely chopped, and more.

Yes, Roasted Ratatouille Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Ratatouille Pasta

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