Home
Browse
Login
Sign Up

Spicy Roasted Ratatouille with Spaghetti
from Cookie + Kate

Name: Spicy Roasted Ratatouille with Spaghetti
Prep time: 15M
Cook time: 30M
Total time: 45M
Ingredients: 2 pints cherry or grape tomatoes; 1 medium eggplant (about 1 pound), diced; 1 medium zucchini, diced; 1 medium yellow squash, diced; 1 medium red bell pepper (or orange or yellow), diced; 1 medium yellow or white onion, diced; 6 tablespoons olive oil, divided; 2 tablespoons balsamic vinegar; 6 cloves garlic, pressed or minced; ½ teaspoon salt; Freshly ground black pepper; Red pepper flakes; ½ pound (8 ounces) whole grain spaghetti; Freshly grated Parmesan cheese, optional; 2 tablespoons chopped fresh basil; 1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano); 1 teaspoon fresh thyme (optional)

Ingredients

You need 17 Ingredients

1 teaspoon fresh thyme (optional)

1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano)

2 tablespoons chopped fresh basil

Freshly grated Parmesan cheese, optional

½ pound (8 ounces) whole grain spaghetti

Red pepper flakes

Freshly ground black pepper

½ teaspoon salt

6 cloves garlic, pressed or minced

2 tablespoons balsamic vinegar

6 tablespoons olive oil, divided

1 medium yellow or white onion, diced

1 medium red bell pepper (or orange or yellow), diced

1 medium yellow squash, diced

1 medium zucchini, diced

1 medium eggplant (about 1 pound), diced

2 pints cherry or grape tomatoes

Steps

Showing 3 out of 7 Steps

On a half-sheet pan or other large, rimmed baking sheet, arrange the vegetables in a single layer. Place the tomatoes on the lower oven rack and the vegetables on the upper rack. Set the timer for 20 minutes.
In a large mixing bowl, combine the diced eggplant, zucchini, yellow squash, bell pepper and onion. Whisk together ¼ cup olive oil, the balsamic vinegar, garlic, salt, a few generous twists black pepper and a pinch of red pepper flakes. Drizzle it over the vegetables and toss with your hands or a large spoon until the vegetables are evenly coated.
Preheat oven to 425 degrees Fahrenheit with two racks in the middle positions. On a quarter pan or small baking dish, toss the whole baby tomatoes with 2 tablespoons olive oil and a sprinkle of salt and pepper. Set aside.

View the remaining steps at
Cookie + Kate