Spicy Roasted Ratatouille Spaghetti
This roasted ratatouille spaghetti recipe is a fresh and light summer dinner featuring more vegetables than pasta! Burst cherry tomatoes, roasted in a separate pan, create a light tomato sauce that coats the pasta. If not in the mood for pasta, these roasted vegetables and tomatoes would be great with cooked farro or other whole grains, on an an [arugula] salad with a simple [vinaigrette], as a filling for vegan omelets, or as a topping for scrambled tofu. Go easy on the red pepper flakes if sensitive to spice. For even roasting, try to dice the vegetables into roughly the same size pieces.
Instructions
- 1
Preheat oven to 218°C. On a small baking dish, toss cherry tomatoes (2 pint) with olive oil (2 tbsp) and a sprinkle of salt (0.5 tsp) and [black pepper]. Set aside.
- 2
In a large mixing bowl, combine eggplant (1 medium), zucchini (1 medium), yellow squash (1 medium), red bell pepper (1 medium), and onion (1 medium). Whisk together olive oil (0.25 cup), balsamic vinegar (2 tbsp), garlic (6 cloves), salt (0.5 tsp), [black pepper], and a pinch of [red pepper flakes]. Drizzle over the vegetables and toss to coat.
- 3
On a large baking sheet, arrange vegetables in a single layer. Place [cherry tomatoes] on the lower oven rack and vegetables on the upper rack. Roast for minutes (20).
- 4
Meanwhile, bring a large pot of salted water to boil. Cook whole grain spaghetti (0.5 pound) until al dente. Reserve pasta water (1 cup) before draining. Transfer cooked [whole grain spaghetti] to a large serving bowl.
- 5
After minutes (20), remove both pans. The [cherry tomatoes] should be bursting and juicy. Toss vegetables, arrange in a single layer, and return to oven for an additional minutes (10) (or up to 20 minutes) until cooked through and golden.
- 6
Pour the [cherry tomatoes] and their juices over the [whole grain spaghetti] in the serving bowl. If desired, sprinkle with [vegan parmesan]. Add a splash of reserved pasta water (1 cup) and toss until the [whole grain spaghetti] is coated.
- 7
Add the cooked [vegetables] to the bowl and toss. Sprinkle with fresh basil (2 tbsp), fresh oregano (1 tbsp), and fresh thyme (1 tsp). Add another [balsamic vinegar] teaspoon or two, salt (0.5 tsp), [black pepper], and [red pepper flakes] to taste. Serve with [vegan parmesan] on the side.
Nutrition Facts
Per portion