March 2, 2014

Roasted Vegetable Pasta with Garlic and Balsamic

Since I've proclaimed my love for roasted veggies numerous times before, I'll try to refrain. But oh my gosh, you guys? They're SO good. Roasted mushrooms in particular are amazing and I ashamedly steal my husband's right out of his bowl. It all started a while ago when he said he was a little tired of all the mushrooms. (Gasp!) Perhaps I went a little overboard with them that week? Nahhh that's crazy talk. So for some reason that stuck with me and I still use it as an excuse to swipe his because he's "sick of them". Meaning I'll snatch them right out of his bowl.... just as he's about to stick his fork in them. Bad wife 😊

Mushroom wars aside, we both agree this is a delicious, satisfying meal. While the veggies are roasting to perfection, you can cook the pasta and whip up the quick and easy garlic-balsamic dressing. This would be an awesome meal in the summer too with grilled veggies instead of roasted. And with some fresh basil on top? Mmmm! It makes a large batch (we're pasta/veggie monsters) so reduce or cut in half if desired. We enjoy the leftovers, and eat them chilled right out of the fridge!

AHHH! A mini mushroom thief!
So proud 😉

Vegan, gluten-free
Note: This makes a massive batch so reduce/cut in half if desired.

1 large eggplant
2 zucchini
2 bell peppers (I used red, orange)
1 onion
8 oz. mushrooms
16 oz. pasta (I use gluten-free)
1/2 cup reserved cooking liquid from pasta
3 roma tomatoes
Olive oil

{For the dressing}
3 Tbsp. balsamic vinegar
2 Tbsp. olive oil
1 tsp. basil
2 cloves garlic, minced

Prep the veggies: cut the eggplant, zucchini, bell peppers, and onion into about 1 inch chunks. Halve the mushrooms. Preheat oven to 425.
Spread out veggies on two pans and toss with olive oil and salt. Roast for about 35-40 minutes, tossing halfway through.
While vegetables are roasting, cook the pasta al dente. Reserve 1/2 cup of the pasta water, then drain.
While the pasta is cooking, dice the tomatoes and make the dressing. Combine vinegar, olive oil, basil, and garlic in a bowl and whisk to combine.
Place pasta in a large bowl. Add tomatoes, pasta water, roasted veggies, then the dressing. Toss to combine.

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Roast all the veggies!


  1. mmm this looks so good! i love that balsamic dressing! I am going to try this with a few veggie changes! I'm not a huge mushroom fan, don't kill me :-P

    1. Thanks! I know a lot of people aren't into mushrooms but the great thing about this dish is how customizable it is with whatever roasted vegetables you love!

  2. YUM! Just made this for lunch and it is so tasty! (I finished my veggies off under the broiler and sprinkled fresh parmesan cheese over my serving!) Definitely a keeper!

    1. Oh awesome!! So glad you enjoyed it - thanks for leaving a message! :)

  3. Saw this on Pinterest last night and I'm making it today! It looks great! I'm going to check out your blog for more! Thanks!!

    1. Hi Todds! Yay!! Great to hear. Hope you loved it yesterday, and hope you can find other recipes to try here too! :)

  4. Very good. I had to use a pack of frozen vegetables but still came out tasty.

  5. I absolutely love this! It's delicious, cheap, simple,healthy and customizable! It's good hot or cold and great to take to a potluck or dinner party. I make it regularly!

    1. YAY Brittany!! So fun to hear you're enjoying it - thanks for the sweet message! (And totally agree, I love the versatility of this!) Have an awesome week! -Kaitlin