Ingredients

The following ingredients have 3 Servings
  • 2 cups zucchini ((diced))
  • 2 cups eggplant ((diced))
  • 1 onion ((diced))
  • 3 cups cherry tomatoes
  • ¼ cup olive oil
  • 4 cloves garlic ((minced))
  • 1 medium onion ((minced))
  • 5 sun dried tomatoes ((minced))
  • 1 tablespoon tomato paste
  • 1 teaspoon dried Italian herb seasoning
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried basil
  • 1 ¼ teaspoon salt
  • ¼ teaspoon fresh ground pepper
  • 8 oz. spaghetti
  • fresh basil ((julienned))
  • fresh parsley ((chopped))
  • Parmesan cheese

Instruction

  • Preheat the oven to 400 degrees. In a large mixing bowl, combined diced zucchini, eggplant, onion, and cherry tomatoes.
  • In a small bowl, combine the olive oil, minced garlic, sun-dried tomatoes, tomato paste, and 1 tablespoon minced onion. Add the herbs, salt, and pepper. Add this mixture to the vegetables and toss until everything is well coated.
  • Line a sheet pan with non-stick foil or parchment paper. Spread the vegetables evenly on the pan. Place in the oven and roast for 45 minutes, stirring the vegetables once halfway through baking.
  • Cook your spaghetti until al dente and toss with the roasted ratatouille, fresh basil, parsley, and parmesan. Serve!