Necessity, they say, is the mother of invention. I needed a simple dinner for a busy Saturday, but wanted something that was a step up from our standard Monday to Friday fare.
While this recipe is new, the components are not. I often roast eggplants, zucchini, peppers and onions to toss with couscous for an easy dinner. Canned (or fresh) tomatoes roasted with balsamic are a key ingredient in my tomato red pepper soup. And Italian sausage is my go-to protein for quick weekday pasta meals. Roasting all the ingredients deepens and mellows their flavours.
Roasted vegetable pasta
Original recipe. Serves four or two generously for dinner, with leftovers.
This recipe results in a dish that is more vegetables than pasta. Use whatever ratio of pasta and vegetables works for you.
When I make this again, I might up the tomatoes to two cans. David wanted a saltier punch than the feta provided and suggested olives might work.
6-8 Indian eggplants
2 medium zucchini
2 red peppers
3 small onions
3 Italian sausages
3 cloves garlic
10 mL (2 tsp) dry basil
1 28-oz. can chopped tomatoes
22 mL (1-1/2 tbsp) balsamic vinegar
salt and pepper
dried pasta, about 1L (4 cups) (I used brown rice rotini)
Preheat oven to 400 F.
Cut eggplants, zucchini and red peppers into bite-sized pieces. Quarter onions.
Brush baking sheet with olive oil. Place vegetables on sheet, season with salt and pepper. Add sausages to sheet. Drizzle everything with a little more olive oil.
Roughly chop garlic.
In a large baking dish, combine tomatoes, garlic, balsamic and salt and pepper to taste.
Roast vegetables and tomatoes for 40 to 45 minutes until vegetables are soft.
Remove sausages and cut into 1/2-cm (1/4-inch) slices. Transfer vegetables, tomatoes and sliced sausage to a large pot over low heat.
Meanwhile, cook pasta. Before draining, add 125 to 250 mL (1/2 to 1 cup) of pasta water to vegetable/tomato mixture. Stir to combine.
Drain pasta. Add to sauce. Stir.
Serve topped with crumbled feta.