Roasted Vegetable Pasta (Ratatouille Version)

I love roasted vegetables, but I'm not a fan of waiting forever or using the oven for just one purpose. So I like to make this recipe when I'm baking or toasting and maximize my home's utility. This pasta dish is super easy and you can literally forget about it in the oven, which makes it almost fool proof!

The roasted vegetable pasta can be served hot or cold. Since there is no sauce, there shouldn't be any worry about overly soggy pasta. Mix and match your favorite vegetables and toss in fresh herbs as desired.

Roasted Vegetable Pasta (Ratatouille Version)
Serves 3 entree portions, up to 6 side portions
Cook time: 2 hours (really you're only working 30 min)

1 small eggplant
1 zucchini
2 red peppers
4 cloves garlic
1/4 cup olive oil
Teaspoon dried basil (or several large leaves of fresh)
Half teaspoon dried oregano
Half teaspoon paprika
Teaspoon salt (add more to taste)
2.5 cups dry elbow or bow tie pasta
Tablespoon balsamic vinegar
Optional: mozzarella cubes, sage, diced onion, fresh tomato, mushrooms, etc

1. Preheat the oven to 375 degrees with the rack in the middle.
2. Wash and prep the vegetables. Cut the eggplant and zucchini into 3/4 inch cubes. Slice red peppers into 2 inch long strips. Basically, keep things around the same size as your pasta. Crush and rough chop the garlic.
3. Toss the vegetables and garlic into a glass baking dish. Slowly drizzle two tablespoons olive oil over the vegetables, then season the vegetables with the basil, oregano, paprika, and salt. Mix. Drizzle with more oil until all vegetables are coated evenly. Try to keep all the vegetables in a spread out, thin layer in the pan. Scrape vegetables away from the sides of the dish.
4. Roast the vegetables for 40 minutes. Take out the vegetables, stir the mixture, pat down into a thin layer, and continue baking for 20 minutes, until all vegetables are tender. (I needed a smidge more baking time than this, so do tweak as you see fit)
5. While the vegetables finish roasting, prepare pasta as per instructions. (Usually, 2 quarts water to boil with a teaspoon of salt. Toss in pasta, stir, and cook until al dente, or cooked through with some chew still in it). Drain and rinse under cold water to stop cooking process. Toss to avoid it sticking together.
6. In a large serving dish, spread drained pasta. Add the vegetable mix (including any residual olive oil/veggie matter) to the pasta and mix well. The olive oil in the veggies should keep the pasta from sticking to itself.
7. Add a tablespoon of balsamic vinegar, mix, and taste. Tweak seasonings as you see fit.
8. Add mozzarella, parmesan, or whatever you like! Serve hot or cooled.