Whole Wheat Pasta with Roasted Vegetables

IMG_1305I haven’t posted a recipe in a while. This one is too delicious not to share. As a vegetarian I am always looking for new ways to use vegetables. Roasting them is always one of my favorites.


  • 1 eggplant, cut into large cubes
  • 1 medium zucchini, cut in 1/2″ slices
  • 1 bell pepper, cut into large chunks
  • 3 Tbsp. extra virgin olive oil
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 can diced tomatoes
  • 1/4 cup grated parmesan
  • 1 lb. whole wheat pasta (I used Ohio City fresh whole wheat spaghetti)
  • 1/4 cup fresh basil, chopped
  • sea salt (or Himalayan Pink)
  • pepper

IMG_1299Heat the oven to 450 degrees. Place the eggplant, zucchini and pepper on a large jelly roll pan, drizzle with EVOO, salt and pepper and toss to coat. Place in oven checking every 5 or 10 minutes and flipping around until tender and browned evenly (about 20 minutes total).

Meanwhile in a medium skillet add 1 or 2 Tbsp. EVOO and the chopped onion and cook over medium heat until softened, 5 minutes or so. Add garlic and tomatoes and simmer another 10 minutes. Remove from heat and add in cheese.


Cook pasta according to package directions and drain. Add pasta to tomato sauce and then add in roasted vegetables and a handful of chopped fresh basil. Toss to combine and serve.


Roasted Vegetable Sandwich

Roasted Vegetable SandwichHere’s another quick and delicious meat-free meal idea for you that’s perfect for summer time or any time, really! It’s so simple I’m not even sure I can call it a recipe. It’s versatile too. Prefer to grill the vegetables? That works. Rather have a salad? Just place the vegetables on top of a bed of mixed greens. Or chop up the vegetables and put them over whole wheat pasta or brown rice. But I have to tell you, tonight I made these as sandwiches for Meatless Monday and they were so delicious. …And you thought it was hard to come up with a meat-free dinner. I’ve got you covered.

Sliced VegetablesRoasted Vegetable Sandwich

  • 1 eggplant, sliced lengthwise in half inch pieces
  • 1 bell pepper, seeds removed and sliced in quarters
  • 2 portabello mushrooms, sliced
  • 1 zucchini, sliced lengthwise in half inch pieces
  • extra virgin olive oil
  • sea salt
  • pepper
  • 4 sprouted wheat hamburger buns
  • 4 slices havarti cheese
  • 1 cup mixed greens

Garlic Mayonnaise Spread

  • 1/2 cup all natural mayonnaise
  • 1 Tbsp. lemon juice
  • 1 garlic clove, minced
  • 1 tsp. chopped parsley

Roasted VegetablesPreheat oven to 450 degrees. Place all the sliced vegetables on a baking sheet. Drizzle with EVOO and sprinkle with salt and pepper. Toss with your hands to coat evenly. Place in oven for about 20 minutes until tops begin to turn lightly brown and the water from the vegetables has cooked off. Flip vegetables over and cook for another 5 or 10 minutes.

Toast buns. Combine ingredients for mayonnaise spread and stir well. Spread mayo on bun and stack vegetables topping with cheese and a bit of mixed greens.

Serve with roasted potatoes or mixed greens salad. Enjoy!