Pasta with Roasted Eggplant, Zucchini and Onions

Pasta with Roasted Eggplant, Zucchini and Onions


  • 1 large eggplant, cubed
  • 3 small zucchini, cubed
  • 1 large red onion, sliced into half moons
  • 2 teaspoons dried of frozen basil (Dorat)
  • 1 cup Extra Virgin Oil Olive, plus more for drizzling
  • 10 cloves garlic, peeled and cracked
  • Crushed red pepper to taste
  • Salt and fresh cracked pepper to taste
  • 2 lbs pasta, any short cut


  1. Pre-heat oven to 375º
  2. Spread veggies over multiple baking sheets (do not over crowd), drizzle with EVOO, salt and pepper. Toss to coat with oil.
  3. Roast in oven for approximately 20 minutes or until brown and tender, tossing once in between to prevent sticking and ensure even cooking.
  4. In a small pot; heat garlic, oil, crushed red pepper, basil and salt for about 10 – 15 minutes over medium-low heat. This is to infuse garlic with oil – do not let the garlic brown.  Once cooled remove garlic and discard.
  5. Cook pasta in boiling salted water until al dente, drain.
  6. Toss with veggies and infused oil. Sprinkle with Romano cheese and serve.


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