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Pasta with Roasted Mediterranean Veggies

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Pasta with Roasted Mediterranean Veggies

Pasta, eggplants and yellow squash tossed with a light and herby dressing.


  • 120 gm pasta
  • 1 medium eggplant (peeled)
  • 1/2 zucchini
  • 1/2 yellow squash
  • 1 small bunch parsley
  • Few basil leaves
  • 7 cherry tomatoes
  • 1/2 carrot
  • 1 Tbsp extra virgin olive oil
  • 8-9 olives
  • 2-3 cloves garlic
  • Few oregano leaves
  • Few rosemary leaves
  • Few thyme leaves
  • Salt and pepper to season
  • 1/2 tsp red chilly fakes
  • 1 Tbsp white wine vinegar


  1. Cook pasta in boiling salted water for about 10-12 minutes.
  2. Pour some oil over the pasta to prevent it from sticking.
  3. Drain once done. Keep aside.
  4. Slice the eggplant into chunky cubes.
  5. Slice the yellow squash.
  6. Sprinkle the yellow squash and eggplant with herbs, oregano, thyme, rosemary, basil, salt and pepper.
  7. Put into the oven for 10 minutes for 250 degrees until cooked yet firm.

  8. For the dressing:
  9. In a mixer add garlic, basil, parsley, white wine vinegar, pinch of salt and extra virgin oil.
  10. Blend till it turns into a nice paste.
  11. Now get the veggies out of the oven and add the pasta, cherry tomatoes and olives to it.
  12. Pour all the dressing on the pasta and give it a nice toss.
  13. Add parsley and garnish with chives.

Key Ingredients: pasta, eggplant, zucchini, parsley, basil leaves, cherry tomatoes, paprika, black pepper, thyme, rosemary, oregano, olive oil, basil, carrot, olives, cloves, garlic, oreganao leaves, thyme leaves, salt, pepper, red chilli flakes, white wine