Eggplant And Zucchini With Pasta Recipe

Simple Eggplant and Zucchini Pasta Recipe Savoring …

WEBApr 9, 2024 · Transfer the cooked pasta to a large serving bowl. Step 3: Add pasta to a bowl and combine with sun dried tomatoes and a little …

Rating: 5/5(2)
1. Heat oven to 425 degrees. Spread out the cubed pieces of eggplant, zucchini and tomatoes on a rimmed baking sheet lined with aluminum foil. Toss with 1/4 cup of the olive oil, fresh rosemary, and season well with salt. Roast, turning everything a couple of times, until eggplant and are very soft and deeply golden brown, 30-35 minutes.
2. Meanwhile, bring a large post of salted water to boil. Cook pasta until al dente, according to package directions. Before draining, reserve about 1/2 cup pasta cooking water. Transfer the cooked pasta to a large serving bowl.
3. Add the chopped sun dried tomatoes and a little splash of pasta cooking water and toss until the pasta is coated.
4. Add the roasted vegetables to the bowl and toss to combine. Sprinkle with the chopped basil and season with additional salt and pepper. Drizzle on a little bit more olive oil, if needed.

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Roasted Eggplant and Zucchini Pasta The Stingy Vegan

WEBSep 1, 2020 · Instructions. Preheat the oven to 400 F / 200 C. Place the chopped eggplant and zucchini on a baking pan and drizzle with 1 ½ …

1. Preheat the oven to 400 F / 200 C.
2. Place the chopped eggplant and zucchini on a baking pan and drizzle with 1 1/2 tablespoons of olive oil, 1/2 teaspoon salt and black pepper to taste. Toss with your hands to coat the veggies then place in the oven. (The oven doesn’t need to be fully preheated, just put the pan in and the veggies will start cooking). Roast for 20 - 30 minutes, tossing halfway through until tender and beginning to brown.
3. Meanwhile prepare the sauce. Heat the remaining 1 tablespoon of oil in a large pan over medium heat and add the onion. Fry until soft and transparent then add the garlic and fry for another 30 seconds until soft. Add the chopped tomatoes and fry until soft and beginning to break down - about 5 - 10 minutes. Add the tomato sauce, 1/2 teaspoon salt and pepper to taste.
4. Cook the pasta in salted water according to the package directions.

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Tomato Eggplant Zucchini Bake {Easy Side Dish!}

WEBJul 3, 2017 · Preheat the oven to 350 degrees F. Lightly grease a deep 9×9-inch baking dish or similar 3 1/2-quart casserole dish with nonstick …

1. Preheat the oven to 350 degrees F. Lightly grease a deep 9x9-inch baking dish or similar 3 1/2-quart casserole dish with nonstick spray.
2. Quarter the zucchini then cut into 1/2-inch slices and place in a large mixing bowl (each piece of zucchini should be roughly 1/2 to 3/4 inches in size). Next, slice the eggplant into 1/4-inch rounds, then stack the rounds and cut into roughly 3/4-inch pieces. Add to the bowl with the zucchini. Halve the cherry tomatoes and add them to the bowl. Drizzle the cut vegetables with the olive oil, then add the garlic, salt, pepper, 1/3 cup of the Parmesan cheese, and half of the basil and parsley. Toss gently to combine.
3. Transfer the vegetables to the prepared baking dish. Bake for 25 minutes, cover the pan with aluminum foil, then continue baking for 10 to 20 additional minutes, until the vegetables are tender. Sprinkle with the remaining Parmesan cheese, basil, and parsley. Serve warm.

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