Roasted Ratatouille with Spaghetti
Ingredients
The vegetables
-
2
pints
cherry or grape tomatoes
-
1
medium
eggplant (about 1 pound), diced
-
1
medium
zucchini, diced
-
1
medium
yellow squash, diced
-
1
medium
red bell pepper (or orange or yellow), diced
-
1
medium
yellow or white onion, diced
The dressing and flavorings
-
6
tablespoons
olive oil, divided
-
2
tablespoons
balsamic vinegar
-
6
cloves
garlic, pressed or minced
-
½
teaspoon
salt
-
to taste
freshly ground black pepper
-
to taste
red pepper flakes
The pasta
-
½
pound
whole grain spaghetti
The toppings
-
to taste
freshly grated Parmesan cheese, optional
-
2
tablespoons
chopped fresh basil
-
1
tablespoon
chopped fresh oregano (or 1 teaspoon dried oregano)
-
1
teaspoon
fresh thyme (optional)
Instructions
- Preheat the oven to 425°F with two racks in the middle positions.
- Toss the cherry tomatoes with 2 tablespoons of olive oil and a sprinkle of salt and pepper, then set aside.
- In a large bowl, combine the diced eggplant, zucchini, yellow squash, bell pepper, and onion.
- Whisk together ¼ cup olive oil, balsamic vinegar, garlic, salt, black pepper, and red pepper flakes, then drizzle over the vegetables and toss to coat.
- Arrange the vegetables in a single layer on a baking sheet and place the tomatoes on the lower rack.
- Set the timer for 20 minutes.
- Meanwhile, bring salted water to a boil and cook the spaghetti until al dente, reserving about 1 cup of pasta cooking water before draining.
- After 20 minutes, remove both pans from the oven, toss the vegetables, and return them to the oven for an additional 10 minutes until golden.
- Pour the cherry tomatoes and their juices over the spaghetti in a serving bowl, adding Parmesan if desired, and a splash of reserved pasta water.
- Add the cooked vegetables, toss to combine, and sprinkle with fresh herbs and additional seasoning to taste before serving.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
8g
Sodium
300mg
Cholesterol
5mg
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