Oven Roasted Ratatouille Pasta
A simple and tasty mix of vegetables roasted in the oven and served with pasta.
| Servings | 2 Portions |
| Tags | Autumn | Budget | Family Dinner | French | LunchBox | Main Course | Pasta | Summer | Vegetarian | Vegitables |
| Allergens | Gluten, Milk, Wheat |
| Prep Time | 15 min |
| Cook Time | 45 min |
Easy to prepare and cook - this is definitely a perfect dish when you don't have the energy to do anything special, but still want to make a little more effort than just buying a packaged meal.
In late summer and autumn when both zucchini and aubergine are in abundance, I think this dish is perfect to cook. You only need to dice some vegetables and mix a quick oil with good flavors and then the oven will take care of the rest.
I have tagged this as French (because of the ratatouille) but it contains ingredients and flavors normally associated with Italy. This is simply a very good mix of both.
If you make a double batch, you get enough food for the whole family. However, you may need to use a deep baking tray instead, as you probably won't have room for all the vegetables in an oven-safe form. You can use a baking sheet under all the vegetables, but I did it directly on the sheet which worked well too (maybe a little more cleaning though). With a larger amount of ingredients, it can be easier to mix everything in a larger pot in which you also cook the pasta first.
The recipe I used (https://thewoksoflife.com/ratatouille-pasta/ ) used sundried tomatoes but I didn't have any at home when I made this last time... It sounds very good to add around 4 finely chopped sundried tomatoes though so I think I'll do that next time. I also added some yellow bell pepper as I simply think it works well in that mix of ratatouille vegetables.
One extra thing I did the last time I made this (there will be many more) I turned on the grill/broiler in the oven for the last few minutes and made sure the vegetables got a very lightly charred surface - which turned out very good so I can definitely recommend it.
You can save leftovers in the fridge for a few days, but it is best immediately after everything has been cooked in the oven. I think pasta in particular is rarely good in any other way than immediately after it has been cooked, but you can reduce the amount of pasta and just save the roasted vegetables in the fridge and cook new pasta when you eat the leftovers. That's what I did anyway and it turned out excellent.
Ingredients
Directions
- Preheat the oven to 200°C.
- Dice the zucchini, aubergine, onion and yellow pepper and place them in an ovenproof dish. Add the cherry tomatoes (halve them if they are large, otherwise leave them whole).
- In a small bowl, mix olive oil, pressed (or finely chopped) garlic, tomato paste, dried herbs (thyme, basil and parsley), salt and pepper. Mix.
- Pour the mix over the vegetables in the ovenproof dish and mix until all the vegetables are covered.
- Cook the vegetables in the oven, approx. 45 minutes. Stir a bit after half the time has passed.
- Cook the pasta so that it is ready at about the same time as the vegetables.
- Mix the pasta with the roasted vegetables and serve with grated parmesan and some fresh basil.
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 1620.3 kcal | 810.15 kcal | 132 kcal |
| Carbohydrates | 220.58 g | 110.29 g | 17.97 g |
| Fat | 56.47 g | 28.23 g | 4.60 g |
| Protein | 52.66 g | 26.33 g | 4.29 g |
| Sugar | 36.7 g | 18.35 g | 2.99 g |
| Salt | 10.07 g | 5.03 g | 0.82 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Related Recipes
Drygast
Foodie, amateur cook, software developer, dog owner and generic old guy.
