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Pasta with Roasted Mediterranean Veggies Recipe

Pasta with Roasted Mediterranean Veggies
How to make Pasta with Roasted Mediterranean Veggies

About Pasta with Roasted Mediterranean Veggies Recipe: Pasta, eggplants and yellow squash tossed with a light and herby dressing.

  • Total Cook Time 40 mins
  • Prep Time 10 mins
  • Cook Time 30 mins
  • Recipe Servings2
  • Medium

Ingredients of Pasta with Roasted Mediterranean Veggies

  • 120 gms pasta
  • 1 medium eggplant, peeled
  • 1/2 Zucchini
  • 1/2 Yellow squash
  • 1 bunch parsley, small
  • Few basil leaves
  • 7 cherry tomatoes
  • 1/2 Carrot
  • 1 tbsp extra virgin olive oil
  • 8-9 Olives
  • 2-3 Garlic cloves
  • Few oregano leaves
  • Few rosemary leaves
  • Few thyme leaves
  • To season salt and pepper
  • 1/2 tsp red chilly fakes
  • 1 tbsp white wine vinegar

How to Make Pasta with Roasted Mediterranean Veggies

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

Prepare the dressing:

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

Key Ingredients: pasta, eggplant, Zucchini, Yellow squash, parsley, Few basil leaves, cherry tomatoes, Carrot, extra virgin olive oil, Olives, Garlic cloves, Few oregano leaves, Few rosemary leaves, Few thyme leaves, salt and pepper , red chilly fakes, white wine vinegar

Recipe Notes

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