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

Serves 4.

Print-Friendly Recipe

Ingredients:

• 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

Steps:

1. 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.
2. Cook pasta according to package directions.
3. Combine pasta with sauce, stirring to coat each noodle. Add roasted veggies and beans. Top with parsley and nutritional yeast, and serve.