Roasted Vegetables and Pasta Recipe

Name: Roasted Vegetables and Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant, cut into large cubes; 3 courgettes, thickly sliced; 1 small red onion, cut into wedges; 1 red pepper, cut into large cubes; 1 yellow pepper, cut into large cubes; 6 garlic cloves, unpeeled; 3 tablespoons olive oil; 1 teaspoon maggi garlic instant bouillon granules; 2 tablespoons chopped fresh rosemary or 1 teaspoon dried rosemary; 3 larges tomatoes, quartered; 125 g large shell pasta; fresh ground black pepper; 2 tablespoons chopped parsley (as a garnish); 2 tablespoons white wine vinegar or 2 tablespoons balsamic vinegar; ½ teaspoon maggi green herb stock powder; 1 teaspoon tomato paste

Servings: persons

1 medium eggplant, cut into large cubes
3 courgettes, thickly sliced
1 small red onion, cut into wedges
1 red pepper, cut into large cubes
1 yellow pepper, cut into large cubes
6 garlic cloves, unpeeled
3 tablespoons olive oil
1 teaspoon maggi garlic instant bouillon granules
2 tablespoons chopped fresh rosemary or 1 teaspoon dried rosemary
3 larges tomatoes, quartered
125 g large shell pasta
fresh ground black pepper
2 tablespoons chopped parsley (as a garnish)
2 tablespoons white wine vinegar or 2 tablespoons balsamic vinegar
½ teaspoon maggi green herb stock powder
1 teaspoon tomato paste

1
Place the eggplant, courgettes, onion and peppers in a roasting pan with the garlic cloves.
2
(I added pumpkin and sweet potato).
3
Add the olive oil, stock powder and rosemary.
4
Stir well.
5
Roast in a preheated oven, 200 C for 30 minutes.
6
Stir the vegetables twice during cooking.
7
Add the tomatoes and cook for a further 15-20 minutes or until the vegetables are tender and well browned.
8
While the vegetables are roasting, add the pasta to a large quantity of boiling salted water and cook for approximately 11 minutes or until just tender.
9
Prepare the dressing: Combine the ingredients in a bowl and whisk until well blended.
10
Alternatively, shake together in a covered jar.
11
Drain the pasta and combine with the vegetables.
12
Season with black pepper.
13
Add the parsley and dressing to the mixture.
14
Toss well and serve hot or at room temperature.

495

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 medium eggplant, cut into large cubes, 3 courgettes, thickly sliced, 1 small red onion, cut into wedges, 1 red pepper, cut into large cubes, and more.

Yes, Roasted Vegetables and 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.

That's it — enjoy your meal!

Roasted Vegetables and Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions