Roasted Ratatouille Pasta

Roasted Ratatouille Pasta

An adaptation of the French ratatouille, this dish adds pasta to make a wholesome vegetarian meal overflowing with flavour. Eggplant, zucchini and bell peppers really bring this dish to life. For a meaty version add in some thinly sliced slivers of smoked ham. Serve with a sprinkling of freshly ground black pepper and parmesan cheese.




  • Put a large pot of salted water on to boil for the pasta. Preheat the oven to 425°F and line 2 large, rimmed baking sheets with parchment paper or foil coated with nonstick spray.
  • Place the eggplant in large mixing bowl, drizzle with a tablespoon or two of olive oil and season with salt and pepper. Toss to coat and spread the eggplant in a single layer on one of the prepared baking sheets.
  • Next, add the zucchini and bell peppers to the mixing bowl. Drizzle with olive oil, season with salt and pepper, toss and spread over the second baking sheet.
  • Roast the vegetables until tender and very lightly browned, 15 to 20 minutes.
  • When the vegetables have about 5 minutes of roasting time left, cook the pasta according to package directions. Drain thoroughly, leaving the pasta in the colander.
  • Return the pasta pot to the stove over medium heat. Add 3 tablespoons of olive oil along with the chopped onion and herbes de Provence.
  • Sauté until the onion is soft, 3 to 4 minutes, then add the garlic and thyme. Continue cooking for 2 minutes longer, stirring continually, then add the tomatoes.
  • Season with salt and pepper and cook just long enough for the tomatoes to soften, 2 to 3 minutes longer. Remove from the heat, add the pasta and combine.
  • Stir in the roasted vegetables and toss to combine. Add a little extra olive oil if desired, taste and adjust the seasoning as needed.
  • Plate individual servings and top with freshly ground black pepper and a sprig of thyme if desired.