Pasta with Roasted Eggplant, Zucchini and Onions
Pasta with Roasted Eggplant, Zucchini and Onions
Ingredients:
- 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
Directions:
- Pre-heat oven to 375º
- Spread veggies over multiple baking sheets (do not over crowd), drizzle with EVOO, salt and pepper. Toss to coat with oil.
- Roast in oven for approximately 20 minutes or until brown and tender, tossing once in between to prevent sticking and ensure even cooking.
- 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.
- Cook pasta in boiling salted water until al dente, drain.
- Toss with veggies and infused oil. Sprinkle with Romano cheese and serve.
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