Vegetable Ratatouille With Pasta

Total Time
1hr 30mins
Prep 40 mins
Cook 50 mins

This is a wonderful vegetarian dish. I made this recently and added in some herbs de provence spice which gave it a really nice flavor...I have to say that this is one of the better ratatouille recipes that I have made, and even good without using the pasta. The zucchini can be replaced with yellow squash, cut into about 1/2-inch cubes.

Ingredients Nutrition

Directions

  1. Stir together chopped eggplants, onions, 1/4 cup olive oil and salt to taste in a large roasting pan, then roast the mixture on the second-lowest oven rack at 425 degrees for about 20-25 minutes, stirring occasionally.
  2. Add in zucchini, bell peppers and 2 tablespoons oil and more salt; return to oven and roast for another 20-25 minutes or until the bell peppers are tender.
  3. Meanwhile, while veggies are roasting in the oven (or you can prepare this hours in advance also) in a large saucepan, simmer the chopped tomatoes, garlic, thyme and remaining 2 tablespoons of olive oil and bit more salt to taste; simmer about 15 minutes, stirring occasionally until thickened.
  4. Remove the roasting pan and stir in the tomato mixture into the roasting pan.
  5. Add in about 1/4 cup Parmesan cheese; stir to combine, and season with black pepper and more salt if needed; set the roasting pan aside.
  6. Cook the pasta in a large pot of boiling water seasoned with about 1 tablespoon salt; cook until JUST firm-tender; drain.
  7. While the pasta is cooking, stir in fresh parsley and basil to the veggies in the roasting pan; mix to combine.
  8. Add in the cooked drained pasta to about 1/3 of the veggie mixture; toss to combine.
  9. Spread the remaining cooked pasta on a large serving dish and top with remaining ratatouille on top.
  10. Sprinkle with grated Parmesan cheese.
Most Helpful

Oh my !!!! This was absolutely delicious, which being it is one of your recipes Kitten it doesn't surprise me.... As usual I cut the recipe in half since we were only 2 and it was for lunch. Still had plenty leftover so my friend took it home for some leftovers for himself. Never made a ratatouille before and this turned out so flavorful. What I did though was make the ratatouille the night before but didn't add in the cheese,basil and parsley. So when I got to work I reheated the mixture then added the cheese, basil and parsley. Cooked the pasta at work and continued to put it together.... I loved the flavors of the roasted veggies served over the penne...it was really out of this world with the extra freshly grated cheese on top...Yummy !!! I wanted to throw in some herbs de provence too but I totally forgot about it...oh well....next time...Thanks for sharing another wonderful recipe Kitten.....your the best...

FrenchBunny April 14, 2011

What a wonderful way to serve pasta. Roasted eggplant, peppers and zucchini make up the bulk of the sauce and I always love what roasting does to vegetable flavors. The herbs as listed are well nigh perfect. A dish to be savored and a recipe to be saved!

echo echo March 09, 2007