Ingredients
Vegetables
- 1 eggplant / aubergine (about 300 g / 10.5 oz)
- 1 zucchini (about 200 g / 7 oz)
- 1 large red pepper
- 200 g / 7 oz cherry tomatoes
Seasonings and oil
- 45 ml / 3 tbsp olive oil, divided
- 20 ml / 1½ tbsp thick balsamic vinegar
- 5 ml / 1 tsp sugar
- Salt and pepper to taste
- 1½ tsp dried oregano
- 2 tsp roasted vegetable spice mix (any brand)
- 1 garlic clove, finely grated
Pasta and extras
- 200 g / 7 oz pasta, cooked
- A large handful of basil and/or parsley leaves, chopped
- 400 g / 14 oz cooked chickpeas (optional)
- 100 g / 3.5 oz vegan feta or other similar cheese, crumbled, to serve (optional)
Instructions
- Preheat oven: Preheat your oven to 220° C / 425° F and prepare a baking tray to roast the vegetables.
- Prepare vegetables: Slice the aubergine into quarters of 1.25 cm (0.5 inch) thickness, and the zucchini into halves of the same thickness. Cut the red pepper into large chunks for even roasting.
- Season and roast base vegetables: Toss the sliced aubergine, zucchini, and red pepper with 2 tablespoons of olive oil. Season well with oregano, roasted vegetable spice mix, salt, and pepper. Spread evenly on the baking tray and roast for 25 minutes, stirring once halfway through to ensure even cooking.
- Prepare cherry tomatoes: Halve the cherry tomatoes at the stalk end. In a separate bowl, coat them with 1 tablespoon olive oil, 1 teaspoon oregano, grated garlic clove, sugar, and thick balsamic vinegar.
- Add tomatoes and continue roasting: After the initial 25 minutes, add the cherry tomatoes to the baking tray with the other vegetables. Roast for an additional 10-15 minutes until all vegetables are tender and caramelized.
- Toss with pasta and herbs: Combine the roasted vegetables with the cooked pasta, and add chickpeas if using. Mix thoroughly to marry the flavors. Sprinkle chopped basil and/or parsley over the dish.
- Serve: Serve warm with crumbled vegan feta or similar cheese on top for an added creamy texture and flavor.
Notes
- For best results, use a sturdy baking tray to prevent warping at high oven temperatures.
- Feel free to substitute roasted vegetable spice mix with your preferred dried herbs like thyme or rosemary.
- Optional chickpeas add extra protein, making the dish more filling and nutritious.
- Vegan feta is optional but adds a nice tangy, creamy contrast to the sweet roasted veggies.
- Ensure pasta is cooked al dente as it will continue to soften slightly when mixed with warm vegetables.
- Leftovers keep well refrigerated for up to 2 days and can be gently reheated.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
