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Mediterranean Roasted Vegetables Spaghetti
Recipe

10 INGREDIENTS • 9 STEPS • 1HR 30MINS

Mediterranean Roasted Vegetables Spaghetti

4.8
4 ratings
Here's a colorful al dente spaghetti with mediterranean roasted vegetables... the purest flavors ever on your dinner table!
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Mediterranean Roasted Vegetables Spaghetti
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Simple. Tasty. Good.
Hi, I'm June and I love food! I want to share that love and my most favorite home recipes with all of you.
http://www.junedarville.com/
Here's a colorful al dente spaghetti with mediterranean roasted vegetables... the purest flavors ever on your dinner table!
1HR 30MINS
Total Time
$1.14
Cost Per Serving
Ingredients
Servings
4
US / Metric
Spaghetti
1 lb
Spaghetti
Eggplant
1
Medium Eggplant
Zucchini
1
Medium Zucchini
Pine Nuts
2 Tbsp
Tomato Paste
1/2 Tbsp
Tomato Paste
Dried Mixed Herbs
to taste
Dried Mixed Herbs
such as basil, oregano, mint or parsley
Salt
to taste
Olive Oil
1 Tbsp
Olive Oil
plus more for the pan
Nutrition Per Serving
VIEW ALL
Calories
523
Fat
9.7 g
Protein
16.0 g
Carbs
90.1 g
Add to plan
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Mediterranean Roasted Vegetables Spaghetti
Save
author_avatar
Simple. Tasty. Good.
Hi, I'm June and I love food! I want to share that love and my most favorite home recipes with all of you.
http://www.junedarville.com/
Cooking InstructionsHide images
step 1
Preheat oven to 400 degrees F (200 degrees C).
step 2
Rinse the Eggplant (1), Zucchini (1), Red Bell Pepper (1) and slice them into 1/2 inch (1 cm) thick bits.
step 2 Rinse the Eggplant (1), Zucchini (1), Red Bell Pepper (1) and slice them into 1/2 inch (1 cm) thick bits.
step 3
Place them on a large baking tray. Brush the vegetables evenly with Olive Oil (to taste). Then turn them all and brush again with extra olive oil.
step 3 Place them on a large baking tray. Brush the vegetables evenly with Olive Oil (to taste). Then turn them all and brush again with extra olive oil.
step 4
Sprinkle with Dried Herbs ( to taste), Salt (to taste) and Ground Black Pepper (to taste). Roast the vegetables in a preheated oven for 35 to 40 minutes or until cooked through.
step 4 Sprinkle with Dried Herbs ( to taste), Salt (to taste) and Ground Black Pepper (to taste). Roast the vegetables in a preheated oven for 35 to 40 minutes or until cooked through.
step 5
In the meantime fill a large and high pan with water, season with a good dash of Salt (to taste) and bring it to a good boil. Then add the Spaghetti (1 lb). Cook the pasta until al dente and then drain it.
step 5 In the meantime fill a large and high pan with water, season with a good dash of Salt (to taste) and bring it to a good boil. Then add the Spaghetti (1 lb). Cook the pasta until al dente and then drain it.
step 6
Add Olive Oil (1 Tbsp) to a large wok together with the Tomato Paste (1/2 Tbsp) and another sprinkle of Ground Black Pepper (to taste), Salt (to taste), and Dried Mixed Herbs (to taste).
step 6 Add Olive Oil (1 Tbsp) to a large wok together with the Tomato Paste (1/2 Tbsp) and another sprinkle of Ground Black Pepper (to taste), Salt (to taste), and Dried Mixed Herbs (to taste).
step 7
Place the wok over medium heat. Once the oil is warm and the tomato paste starts to fry, add 1/3 cup (80 mL) of water (or pasta cooking liquid). Stir and let this mixture reduce by half. Then add the cooked pasta.
step 7 Place the wok over medium heat. Once the oil is warm and the tomato paste starts to fry, add 1/3 cup (80 mL) of water (or pasta cooking liquid). Stir and let this mixture reduce by half. Then add the cooked pasta.
step 8
Stir well. Add the warm roasted vegetables. Stir again. Check the seasoning and add extra Ground Black Pepper (to taste), Salt (to taste), Dried Mixed Herbs (to taste), or Olive Oil to taste if necessary.
step 8 Stir well. Add the warm roasted vegetables. Stir again. Check the seasoning and add extra Ground Black Pepper (to taste), Salt (to taste), Dried Mixed Herbs (to taste), or Olive Oil to taste if necessary.
step 9
Then divide the pasta and vegetables over deep plates. Sprinkle with the Pine Nuts (2 Tbsp).
step 9 Then divide the pasta and vegetables over deep plates. Sprinkle with the Pine Nuts (2 Tbsp).
Tags
view more tags
Dairy-Free
American
Budget-Friendly
Lunch
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Pasta
Mediterranean
Spring
Vegetables
Winter
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