Name: Mediterranean Roasted Vegetable Spaghetti Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 1 Eggplant; 1 Zucchini; 1 Red Bell Pepper; 1 pound Spaghetti; 4 teaspoon Olive Oil; 2 teaspoon Tomato Paste; 2 tablespoon Pine Nuts; to taste Dried Mixed Herbs; to taste Ground Black Pepper; to taste Salt

Introduction

This Mediterranean Roasted Vegetables Spaghetti is a vibrant and flavorful dish that brings the taste of sun-ripened vegetables to your table. Roasting the eggplant, zucchini, and red bell pepper enhances their natural sweetness, perfectly complementing the herby tomato sauce and pine nuts. It’s a wholesome, satisfying meal that’s easy to prepare and sure to impress.

A close-up view of a bowl filled with spaghetti mixed with grilled zucchini slices, red bell pepper rings, and chopped green herbs, topped with toasted pine nuts and a sprig of fresh parsley in the center. The spaghetti is light yellow, forming the base layer, with green and slightly charred zucchini rounds and bright red peppers spread evenly throughout. Two silver forks rest inside the bowl on the left side. The bowl itself is white with a subtle blue floral pattern, held by a woman's hand on a white marbled surface seen indirectly. Photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: Preheat the oven to 400 degrees F (200 degrees C).

Step 2: Rinse the eggplant, zucchini, and red bell pepper, then slice them into 1/2 inch (1 cm) thick pieces.

Step 3: Arrange the sliced vegetables on a large baking tray. Brush them evenly with olive oil, then turn and brush the other side with more oil.

Step 4: Sprinkle the vegetables with dried herbs, salt, and ground black pepper to taste. Roast in the preheated oven for 35 to 40 minutes, or until tender and cooked through.

Step 5: While the vegetables roast, fill a large pot with water, season with salt, and bring to a boil. Add the spaghetti and cook until al dente, then drain.

Step 6: Heat 4 teaspoons of olive oil in a large wok over medium heat. Add the tomato paste, a pinch of ground black pepper, salt, and dried mixed herbs.

Step 7: Once the oil is warm and the tomato paste begins to sizzle, add 1/3 cup (80 mL) of water or reserved pasta cooking liquid. Stir and let the mixture reduce by half, then add the cooked pasta.

Step 8: Toss the pasta well with the sauce, then add the warm roasted vegetables. Stir to combine and adjust seasoning with additional salt, pepper, herbs, or olive oil if needed.

Step 9: Serve the pasta and vegetables in deep plates, sprinkling each portion with pine nuts for a delightful crunch.

Tips & Variations

To add extra depth, sprinkle some freshly grated Parmesan or crumbled feta cheese before serving.

You can substitute pine nuts with toasted walnuts or almonds for a different nutty flavor.

For a spicy touch, add a pinch of red chili flakes when frying the tomato paste.

If you prefer a gluten-free option, substitute the spaghetti with gluten-free pasta or spiralized zucchini.

FAQs

Can I prepare the roasted vegetables in advance?

Yes, you can roast the vegetables a day ahead and store them in the refrigerator. Reheat them gently before mixing with the pasta to maintain their texture.

Is this dish suitable for vegan diets?

Absolutely! This recipe is naturally vegan as long as you omit any added cheese or choose a vegan alternative for toppings.