This recipe is an awesome use of vegetables, and it’s easy. You take all the vegetables you normally use to make ratatouille, toss them in a bunch of olive oil on a sheet pan, roast them in the oven, and then mix them with cooked pasta and a little more olive oil. I like to use Pickle Creek’s Greek Basil & Garlic Olive Oil in this recipe for its basil flavor . . . the Genovese Basil & Roma Tomato and Lemon Basil & Garlic Olive Oils are great too! Delicious!
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Roasted Ratatouille Pasta
Ingredients
- 1 medium eggplant
- 2 medium bell peppers
- 2 medium onions
- 2 pints cherry tomatoes
- 3 mediudm summer squash or zucchini
- 6 cloves garlic
- 1 Tbsp fresh thyme leaves
- 1/4 c Pickle Creek Greek Basil & Garlic Infuse Olive Oil
- Splash Pickle Creek Rosemary Infuse Balsamic Vinegar
- 1 lb pasta
- salt and black pepper
- 2-3 Tbsp Pickle Creek Greek Basil & Garlic Infuse Olive Oil
- freshly grated Parmesan
- 1 sprig freshly chopped basil
Ingredients
- 1 medium eggplant
- 2 medium bell peppers
- 2 medium onions
- 2 pints cherry tomatoes
- 3 mediudm summer squash or zucchini
- 6 cloves garlic
- 1 Tbsp fresh thyme leaves
- 1/4 c Pickle Creek Greek Basil & Garlic Infuse Olive Oil
- Splash Pickle Creek Rosemary Infuse Balsamic Vinegar
- 1 lb pasta
- salt and black pepper
- 2-3 Tbsp Pickle Creek Greek Basil & Garlic Infuse Olive Oil
- freshly grated Parmesan
- 1 sprig freshly chopped basil
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Instructions
Preheat oven to 400 degrees F. Chop the eggplant, squash, bell pepper, and onion into similar-sized 1-inch pieces. Halve the cherry tomatoes. Mince the garlic.
Place the chopped vegetables, halved cherry tomatoes, minced garlic, and thyme leaves in a large mixing bowl. Drizzle with 1/4 c Pickle Creek Infused Olive Oil and season well with salt and black pepper. If desired, sprinkle with Pickle Creek Rosemary Balsamic for a little extra punch. Toss together until vegetables are evenly coated with the olive oil.
Spread the vegetable mixture onto 1 to 2 large baking sheets. You can also pile the vegetables in a thicker layer in a roasting pan or casserole dish; if you do this, however, you will need to roast the vegetables for a longer time and stir them more frequently while roasting.
Roast the vegetables for 20 minutes, then stir. Roast for another 20 minutes or so until the vegetables are caramelized, very tender, and juicy. The overall roasting time will depend on how thick a layer of vegetables you are roasting.
While the vegetables roast, cook the pasta according to the package directions. Drain, rinse with cold water to stop the cooking process, and set aside.
When the vegetables are done, toss them with the pasta and mix well. Add 1-2 Tbsp of the infused olive oil if the pasta/veggie mixture seems dry. Adjust the seasonings as needed and serve topped with fresh basil and freshly grated Parmesan cheese. Enjoy!
