When in doubt with what to do with a vegetable, just roast it. Guaranteed flavor and deliciousness, even on despised vegetables. The ONLY exception I have encountered thus far with this rule is okra. But I’m going to try again…I’m going to try until I like it. I’m determined.
In an attempt to hide the weird taste and mushy texture of eggplant, I roasted it with other vegetables that I love in hopes of either hiding its flavor or finally liking it. I think I landed somewhere in the middle. This super easy and quick meal is a great way to sneak those disliked veggies in to your diet.
Pasta with Roasted Vegetables
- 1 large zucchini squash
- 1 medium eggplant
- 1 pint crimini mushrooms
- 1 T olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 c white beans
- 1 c spaghetti sauce of choice
- 2 c whole wheat penne or rotini pasta
- fresh parsley and nutritional yeast for garnish
- Dice zucchini, eggplant, and mushrooms into 1 inch pieces. Toss with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast at 425 degrees for 30 minutes or until soft and slightly browned.
- Cook pasta according to package directions.
- Combine pasta with sauce, stirring to coat each noodle. Add roasted veggies and beans. Top with parsley and nutritional yeast, and serve.