This easy meatless dinner combines pasta with a modified version of the classic French dish, ratatouille. To make this easy recipe, we roasted eggplant, zucchini and bell peppers in a hot oven to bring out their natural flavors and sweetness, then tossed them with a mixture of sautéed onion and garlic, plum tomatoes, herbes de Provence and fresh thyme.

Roasted Ratatouille Pasta

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This deliciously satisfying, French-inspired pasta dish combines roasted eggplant, zucchini and bell pepper with fresh tomatoes, herbes de Provence and fresh thyme.

Yield: 4 servings

Prep Time: 20 mins

Cook Time : 25 mins

Total Time : 45 mins

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Ingredients 

• 10 ounces pasta, cavatappi, rotini, penne
• Olive oil
• Salt and freshly ground black pepper
• 1 medium eggplant, peeled and cut into 1-inch cubes
• 2 medium zucchini, halved lengthwise and cut into 1/2-inch slices
• 1 medium yellow bell pepper, seeded and cut into 1-inch pieces
• 1 medium red bell pepper, seeded and cut into 1-inch pieces
• 1/2 cup red onion, chopped
• 2 teaspoons herbes de Provence, or more to taste
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 4 plum tomatoes, seeded and chopped

Instructions 

• Put a large pot of salted water on to boil for the pasta. Preheat the oven to 425°F and line 2 large, rimmed baking sheets with parchment paper or foil coated with nonstick spray.
• Place the eggplant in large mixing bowl, drizzle with a tablespoon or two of olive oil and season with salt and pepper. Toss to coat and spread the eggplant in a single layer on one of the prepared baking sheets.
• Next, add the zucchini and bell peppers to the mixing bowl. Drizzle with olive oil, season with salt and pepper, toss and spread over the second baking sheet.
• Roast the vegetables until tender and very lightly browned, 15 to 20 minutes.
• When the vegetables have about 5 minutes of roasting time left, cook the pasta according to package directions. Drain thoroughly, leaving the pasta in the colander.
• Return the pasta pot to the stove over medium heat. Add 3 tablespoons of olive oil along with the chopped onion and herbes de Provence.
• Sauté until the onion is soft, 3 to 4 minutes, then add the garlic and thyme. Continue cooking for 2 minutes longer, stirring continually, then add the tomatoes.
• Season with salt and pepper and cook just long enough for the tomatoes to soften, 2 to 3 minutes longer. Remove from the heat, add the pasta and combine.
• Stir in the roasted vegetables and toss to combine. Add a little extra olive oil if desired, taste and adjust the seasoning as needed.
• Plate individual servings and top with freshly ground black pepper and a sprig of thyme if desired.

Nutrition Information

Nutrition Facts

Roasted Ratatouille Pasta

Amount per Serving

Calories

104

% Daily Value*

Fat

 

1

g

2

%

Saturated Fat

 

1

g

6

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

1

g

Sodium

 

388

mg

17

%

Carbohydrates

 

23

g

8

%

Fiber

 

8

g

33

%

Sugar

 

13

g

14

%

Protein

 

5

g

10

%

Calcium

 

71

mg

7

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

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