In traditional French ratatouille, vegetables are simmered to form a nutritious stew. In this ratatouille twist, the vegetables are roasted to remove excess moisture, making them perfect for pasta salad. Toss eggplant, zucchini and yellow bell pepper with red lentil pasta for a bright bowl that’s gluten-free and provides plenty of protein. Add halved cherry tomatoes along with fresh basil to finish with even more flavor and nutrients.
Roasted Ratatouille Pasta Salad
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 311 kcal
Ingredients
- 1 zucchini sliced into rounds
- 1 small eggplant chopped into 1-inch cubes
- 1 small yellow pepper sliced and chopped into 1-inch pieces
- 4 tsp. garlic minced
- 1 yellow onion diced
- 6 Tbsp. extra virgin olive oil separated
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 pkg. Explore Cuisine Red Lentil Penne
- 1/2 cup cherry tomatoes halved
- 1/4 cup fresh basil
Instructions
-
Preheat oven to 425 degrees F.
-
On sheet pan, arrange zucchini, eggplant and yellow pepper. Drizzle on 2 tablespoons olive oil and sprinkle with salt and pepper.
-
Roast 25 minutes.
-
Cook pasta according to instructions on package. Drain and set aside.
-
In large frying pan over medium heat, heat 4 tablespoons olive oil and add onion and garlic. Stir fry 4 minutes.
-
Add roasted vegetables and pasta to frying pan and toss until well combined. Add tomatoes and basil and toss until incorporated.
Recipe Notes
Get the gluten-free pasta to make this dish!
Nutrition Facts
Roasted Ratatouille Pasta Salad
Amount Per Serving
Calories 311
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g10%
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Sodium 326mg14%
Potassium 378mg11%
Carbohydrates 41g14%
Fiber 3g12%
Sugar 5g6%
Protein 6g12%
Vitamin A 239IU5%
Vitamin C 49mg59%
Calcium 30mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.