Great veggie side dish to roast in the oven or in a foil pan on the grill. Add the roasted eggplant to the de-glazed pan with caramelized onions. You’ll be making it all summer long! Roasted 400F for 20-25 minutes – flip halfway through. I don’t know about you but I have to plan in advance. Creamy Pasta with Tomato, Zucchini and Roasted Eggplant Makes 6 one-cup servings. How to Make Roasted Eggplant Pasta First, lay chopped eggplant and onion on a sheet pan and toss with with oil, salt, and garlic powder. I like to prepare it for roasting a couple of hours ahead to let the flavors blend. Add a generous pinch of salt and a drizzle of olive oil. In this late-summer pasta dish, I make an heirloom cherry tomato sauce by sautéing the tomatoes with garlic until they burst. You’ve got to try this! Also, for the roasted vegetables, I upped the amount of eggplant from one pound to one and a half pounds and that worked as well. So much flavor and so delicious! Grease an 8-by-8 inch (or other shallow 2-quart) baking dish. Repeat with the eggplant, adding it to the mushrooms so that it cooks in the mushroom's juices. Ricotta salata—ricotta's saltier cousin—adds a sharp tang to this summer pasta dish. ... eggplant, and tomatoes in your near future too. This is the best vegetarian lasagna ever! Instructions. Once the water is boiling, add the penne pasta and cook al dente. We’re heading into a new school year and so you might be stocking up on the make-ahead recipes and getting your meal prep routine down to a science. Add the hot tomato sauce and cooked penne pasta. Lightly coat two baking sheets with cooking spray. In a large bowl, toss the zucchini with the rest of the vegetables and 3/4 c pasta sauce. This easy pasta recipe is the perfect way to use those sweet tomatoes ripening on your kitchen counter. Preheat oven to 425 degrees. Cook's Illustrated recommends that we use Barilla's no boil pasta and it definitely works. Roasted Eggplant, Tomato and Zucchini Pasta is a fresh and light summer dish. Roasted Zucchini and Eggplant Lasagna! I don't know about you but it's hard to get a full dinner from scratch made after a full day of work. Brush both sides of the eggplant, zucchini and red pepper slices with olive oil and place in a single layer on the prepared baking sheet. Heat tomato sauce then add roasted eggplant – serve over pasta of choice. Spoon onto … The temperatures are scorching and it’s time for easy summer recipes. Grease a large baking sheet. Roasted Rosemary Zucchini and Eggplant Medley. Recipe by Parsley. Roast the vegetables until tender and starting to brown, switching the position of the baking sheets halfway through, about 20 minutes. Using 2 teaspoons of olive oil, lightly brush both sides of the eggplant and zucchini slices and arrange them in a single layer on the baking sheets. To Assemble the Pasta: Set a large pot of water to boil. Add the roasted peppers to the vegetables and microwave for one minute. 1tbsp olive oil to saute, plus more to toss with eggplant 2 decent-sized dollops of ricotta cheese, or cheese of choice such as grated Parmesan 1 small or medium-sized eggplant 1 medium zucchini Arrange eggplant on one half of baking sheet and zucchini on other half. Tomato Eggplant Zucchini Bake is a gorgeous and easy summer side filled with Italian flavor. Tossed with roasted eggplant cubes, fresh herbs, and a grating of Ricotta Salata, this pasta is some of the best flavors of summer, wrapped up …