Pasta with Roasted Summer Vegetables

I have this in the oven right now, as I get ready to publish this recipe! Since it is just the perfect time of year to make this recipe, it deserves some extra recognition. I really don’t want you to miss this one.  If only you could smell my kitchen right now!

It could not be easier to make. The veggies get roughly chopped (so no precision chopping required); as you chop you simply throw them into the pan; there’s not much more to it than that!


Pasta with Roasted Summer Vegetables


  • included in the instructions


  1. Preheat oven to 500 °F. Spray a large roasting pan with non-stick cooking spray.
  2. Roughly chop into smallish (about 1-1/2 inch) chunks:
  3. 1 pound tomatoes, 1 large onion, 1-3 small-medium eggplant and/or zucchini, 2 red or yellow peppers (optional).
  4. As you chop, just throw the veggies into a large roasting pan.
  5. Sprinkle the veggies with 2 chopped garlic cloves, ¼-cup olive oil, and a bit of salt and pepper. Stir to mix.
  6. Place pan into oven, and roast for about 30 minutes (stir halfway through). The veggies should blacken a bit, and will smell wonderful!
  7. While veggies are cooking, cook some pasta of your choice, according to package directions. (I like Dreamfields; it is low in carbs and high in fiber, and it tastes wonderful.)
  8. Remove pan from oven, and turn the oven off.
  9. Add 1-cup smooth tomato sauce, and 1/3 cup halved black olives.
  10. Serve over pasta, with Parmesan cheese and some fresh basil.


P.S. If I were you, I would double this recipe and freeze half. One day, when you need a very quick dinner, it will be there!

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  • debra@HOMESPUN

    I love roasted veggies…last year for the first time I roasted some of my garden tomatoes with onions to freeze for soups later in the year. This sounds wonderful! 🙂

    • Hi Debra, I agree … roasted veggies are delicious! Thanks for commenting!

  • Christy King

    Made this for dinner tonight. Due to my kid not liking vegetables, I cut them up a bit smaller than the recipe calls for, and cooked them at a lower temp for awhile before turning up the heat (longer total cooking time) to make them extra soft.

    Everyone (even kid) liked it. The veggies get so sweet roasted. Of course kid didn’t ADMIT to liking but did eat it all!

    Easy to make – by the time the oven had preheated, I was done chopping veggies, and if I hadn’t wanted to make the veggies extra soft, it would have been perfect timing to start the pasta water as soon as the veg went into the oven.

    • Hi Christy, I am so glad that you and your family (even kid!) liked this. It’s one of my very favorites, and of course now is the time of year to make it. Thanks for sharing your experience with it!

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