Easy Roasted Vegetable Spaghetti

Name: Easy Roasted Vegetable Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 people
Ingredients: 6 spring onions; 2 sweet bell peppers; 2 medium zucchini; 2 medium eggplant; 4 large cloves garlic; 1/2 cup olive oil; 3 Tablespoons chopped fresh oregano; 1 pint cherry tomatoes; 1 teaspoon salt; 1/2 teaspoon fresh black pepper; 1 pound whole grain spaghetti; 1/4 cup fresh basil; 1/2 cup freshly grated Parmesan cheese

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
6 people
Course
Main Course

Easy Roasted Vegetable Spaghetti

Nicole Henderson

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Simple and seasonal, this fresh vegetarian dinner is perfect for weeknight suppers.

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Ingredients

Servings

6 spring onions
2 sweet bell peppers red, orange or yellow
2 medium zucchini
2 medium eggplant
4 large cloves garlic
1/2 cup olive oil extra virgin
3 Tablespoons chopped fresh oregano
1 pint cherry tomatoes
1 teaspoon salt
1/2 teaspoon fresh black pepper
1 pound whole grain spaghetti
1/4 cup fresh basil
1/2 cup freshly grated Parmesan cheese to finish

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Instructions

Preheat oven to 400F. Bring a large pot of salted water to a boil.
Leaving out the tomatoes, wash all the vegetables and give them a rough chop. Really, they don't have to be pretty, just keep everything relatively uniform.
Toss the vegetables in 1/4 cup of olive oil and the oregano. Sprinkle with salt and pepper and toss to coat.
Roast the vegetables for 20 minutes on a large baking sheet. Add the tomatoes, toss the vegetables and redistribute on the sheet. Roast for an additional 10 minutes.
Just after you add the tomatoes to the pan, tip the spaghetti into the boiling water. Cook for 10 minutes or according to package directions.
Drain the pasta. Remove the vegetables from the oven and add the pasta on top. Toss everything together, along with the fresh basil and remaining 1/4 cup of olive oil.
Serve piled high in a bowl with plenty of freshly grated Parmesan cheese.