We’re still blogging!
Matchachoco and I are currently taking a break from baking (calm before the storm?). In the meantime, do enjoy this roasted vegetable pesto pasta :).
Roasted Vegetables Pesto Pasta (serves 4-5)
1 Japanese eggplant
1 yellow zucchini
1 red bell pepper
1 1/2 cup grape tomatoes
1 garlic bulb
2-3 tbsp cooking oil
Salt and pepper to taste
~300 g spaghetti
6 tbsp. basil pesto
Juice of half a lemon
1/3 cup parmesan cheese
- Preheat oven to 425 degrees F.
- Chop zucchini, yellow zucchini, eggplant, red bell pepper and onion into even pieces. Peel garlic cloves but do not chop.
- In a bowl, combine zucchini, yellow zucchini, eggplant, red bell pepper, garlic cloves, 1-2 tbsp. cooking oil, and salt and pepper. Mix together until the vegetables are coated with the cooking oil. Repeat step in separate bowl with onion and grape tomatoes.
- Lay out zucchini, yellow zucchini, eggplant, red bell pepper and garlic cloves in one even layer over two baking trays. Laying out the vegetables in one even layer will allow the vegetables to roast properly. Repeat step in a separate baking tray with onion and grape tomatoes.
- Roast zucchini, yellow zucchini, eggplant, red bell pepper and garlic cloves in the oven for about 30 minutes. Roast onion and grape tomatoes in the oven for about 20 minutes. Rotate baking tray and toss vegetables mid-way for even roasting.
- Cook pasta according to package instructions.
- While the pasta is still hot, mix in basil pesto, lemon juice and parmesan cheese. Top pasta with roasted vegetables. If the pesto sauce is a little bit dry, add a little bit of the starchy cooking water from the pasta.
There’s something so special about the taste of roasted vegetables. The taste is not the same if you stir fry or boil veggies. By roasting vegetables, the flavours intensify and the veggies taste sweet because of caramelization. Not to mention, caramelization is my favourite non-enzymatic browning :).