Mediterranean Roasted Vegetables Spaghetti

10 INGREDIENTS • 9 STEPS • 1HR 30MINS

Mediterranean Roasted Vegetables Spaghetti

Recipe

4.8

4 ratings

Here's a colorful al dente spaghetti with mediterranean roasted vegetables... the purest flavors ever on your dinner table!

Mediterranean Roasted Vegetables Spaghetti

Save

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

1 lb

Spaghetti

1

Medium Eggplant

1

Medium Zucchini

1

Medium Red Bell Pepper

2 Tbsp

2 tsp

Tomato Paste

to taste

Dried Mixed Herbs

such as basil, oregano, mint or parsley

to taste

Ground Black Pepper

to taste

4 tsp

plus more for the pan

Nutrition Per Serving

VIEW ALL

Calories

523

Fat

9.7 g

Protein

16.0 g

Carbs

90.1 g

Mediterranean Roasted Vegetables Spaghetti

Save

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 (4 tsp) to a large wok together with the Tomato Paste (2 tsp) and another sprinkle of Ground Black Pepper (to taste), Salt (to taste), and Dried Mixed Herbs (to taste).

step 6 Add Olive Oil (4 tsp) to a large wok together with the Tomato Paste (2 tsp) 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).

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Budget-Friendly

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