Name: Roasted Ratatouille with Spaghetti Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: French
Ingredients: 4 cups cherry tomatoes; 1 lb Eggplant; 1 medium zucchini; 1 medium yellow squash; 1 medium red bell pepper; 1 medium onion; 6 tbsp olive oil; 2 tbsp balsamic vinegar; 6 cloves garlic; ½ tsp salt; black pepper; red pepper flakes; ½ lb whole grain spaghetti; parmesan cheese; 2 tbsp fresh basil; 1 tbsp fresh oregano; 1 tsp Fresh Thyme

This recipe for Roasted Ratatouille with Spaghetti is a wonderful combination of oven roasted summer vegetables and hearty spaghetti. It's a healthy, vibrant dish that's packed full of flavor and comforting textures. The balsamic vinegar gives the ratatouille a tangy sweetness, while the fresh herbs add a note of freshness that rounds out the dish perfectly.

Photos of Roasted Ratatouille with Spaghetti Recipe

The ingredients for this recipe are fairly common and should be easy to find in your local supermarket. However, be aware that the recipe calls for whole grain spaghetti, which may be located in a different aisle than regular pasta. Also, make sure to choose an eggplant that is heavy for its size and has smooth, shiny skin. This indicates that the eggplant is ripe and will have the best taste.

Ingredients for Roasted Ratatouille with Spaghetti

Cherry tomatoes: These small tomatoes add a burst of sweetness to the dish.

Eggplant: Provides a meaty texture and soaks up the flavors of the other ingredients.

Zucchini and yellow squash: These summer squashes add a mild flavor and soft texture.

Red bell pepper: Adds sweetness and a bit of crunch.

Onion: Provides a base flavor for the dish.

Olive oil: Used for roasting the vegetables and also adds richness to the dish.

Balsamic vinegar: Gives the ratatouille a tangy sweetness.

Garlic: Adds a punch of flavor.

Salt and black pepper: Enhances the flavors of the other ingredients.

Red pepper flakes: Adds a bit of heat.

Whole grain spaghetti: A hearty pasta that holds up well to the chunky ratatouille.

Parmesan cheese: Adds a salty, nutty flavor.

Fresh basil, oregano, and thyme: These herbs add a note of freshness and depth of flavor.

One reader, Edy Long says:

This roasted ratatouille with spaghetti recipe is a game-changer! The flavors are incredible, and the dish is so satisfying. The roasted veggies add a delicious depth, and the fresh herbs bring a burst of freshness. It's a perfect balance of flavors and textures. I highly recommend trying it!

Edy Long

Essential Techniques for Roasted Ratatouille with Spaghetti

How to roast the vegetables: The vegetables should be cut into evenly sized pieces to ensure even cooking. Toss them with olive oil, balsamic vinegar, garlic, salt, and pepper before roasting in the oven at 425 degrees F for about 30 minutes, or until they are cooked through and golden.

How to cook the pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente, according to the package directions. Before draining, reserve about 1 cup of pasta cooking water to use in the dish.

How to assemble the dish: After roasting the vegetables and cooking the pasta, combine the roasted cherry tomatoes and their juices with the cooked pasta in a serving bowl. Add a generous handful of shredded parmesan if desired, along with a splash of pasta cooking water. Toss until the pasta is coated with a light tomato sauce. Then, add the cooked vegetables to the bowl and toss to combine. Finally, sprinkle with chopped fresh herbs and season with additional salt, pepper, and red pepper flakes to taste. Serve with parmesan on the side.

How To Make Roasted Ratatouille with Spaghetti

Roasted ratatouille is a delightful meal to enjoy in summer months. Toss the vegetables with pasta noodles for a delicious dinner packed with fresh flavors.

Preparation: 15 minutes

Cooking: 30 minutes

Total: 45 minutes

Serves:

Ingredients

4cupscherry tomatoesor grape tomatoes
1lbeggplantmedium-sized, diced
1medium zucchinidiced
1medium yellow squashdiced
1medium red bell pepperor orange or yellow, diced
1medium onionyellow or white, diced
6tbspolive oildivided
2tbspbalsamic vinegar
6clovesgarlicpressed or minced
½tspsalt
black pepperfreshly ground
red pepper flakes
½lbwhole grain spaghetti
Parmesan cheesefreshly grated, optional
2tbspfresh basilchopped
1tbspfresh oreganochopped, or 1 teaspoon dried oregano
1tspfresh thymeoptional

Instructions

Preheat oven to 425 degrees F with two racks in the middle positions. On a quarter pan or small baking dish, toss the whole baby tomatoes with 2 tablespoons olive oil and a sprinkle of salt and pepper. Set aside.
In a large mixing bowl, combine the diced eggplant, zucchini, yellow squash, bell pepper and onion. Whisk together 1/4 cup olive oil, the balsamic vinegar, garlic, salt, a few generous twists black pepper and a pinch of red pepper flakes. Drizzle it over the vegetables and toss with your hands or a large spoon until the vegetables are evenly coated.
On a half-sheet pan or other large, rimmed baking sheet, arrange the vegetables in a single layer. Place the tomatoes on the lower oven rack and the vegetables on the upper rack. Set the timer for 20 minutes.
Meanwhile, bring a large post of salted water to boil. Cook pasta until al dente, according to package directions. Before draining, reserve about 1 cup pasta cooking water. Transfer the cooked pasta to a large serving bowl.
After 20 minutes, remove both pans from the oven. The tomatoes should be bursting and juicy by now, in which case, they’re done cooking. Use a spatula to toss the vegetables, then arrange them in a single layer again and put them back in the oven for an additional 10 minutes or so, until they are cooked through and golden.
Pour the cherry tomatoes and their juices over the spaghetti into the serving bowl. If you want your pasta to be pretty cheesy, now’s the time to sprinkle on a generous handful of shredded Parmesan. Add a splash of pasta cooking water and toss until the pasta is coated with a light tomato sauce.
Add the cooked vegetables to the bowl and toss to combine. Sprinkle with the chopped fresh herbs and season with additional salt, pepper and red pepper flakes until the flavors really sing. Serve with Parmesan on the side.

Nutrition

Calories: 361.06kcal
Fat: 14.78g
Saturated Fat: 2.11g
Monounsaturated Fat: 9.99g
Polyunsaturated Fat: 1.90g
Carbohydrates: 51.68g
Fiber: 7.62g
Sugar: 10.03g
Protein: 8.49g
Sodium: 212.12mg
Calcium: 83.43mg
Potassium: 980.76mg
Iron: 2.25mg
Vitamin A: 100.49µg
Vitamin C: 59.40mg

Pro Tip for Perfecting Roasted Ratatouille with Spaghetti

When roasting vegetables for the ratatouille, it's important to cut them into uniform pieces. This ensures even cooking and prevents smaller pieces from burning while larger ones are still undercooked. Additionally, tossing the vegetables in the olive oil and balsamic vinegar mixture ensures they are evenly coated and will roast to perfection, bringing out their natural sweetness. Remember not to overcrowd the pan, as this can lead to steaming rather than roasting. Giving the vegetables space allows for better caramelization, which adds depth of flavor to the dish.

Time-Saving Tips for This Recipe

Prep ahead: Chop and store the vegetables in advance to save time on the day of cooking.

Use a food processor: Utilize a food processor to quickly chop the vegetables for the ratatouille.

Multi-task: While the vegetables are roasting, cook the pasta and prepare other components of the dish simultaneously.

One-pot cooking: Consider using a large, deep roasting pan to cook both the vegetables and the pasta in the oven at the same time to save on clean-up.

Leftovers: Make extra and store the leftovers for a quick and delicious meal later in the week.

Quality ingredients: Use high-quality, pre-cut vegetables or pre-made sauce to cut down on prep time without sacrificing flavor.

Substitute Ingredients For Roasted Ratatouille with Spaghetti Recipe

cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes are similar in size and flavor to cherry tomatoes, making them a suitable substitute.
eggplant - Substitute with zucchini: Zucchini can be used as a substitute for eggplant, providing a similar texture and mild flavor.
zucchini - Substitute with yellow squash: Yellow squash can be used as a substitute for zucchini, offering a similar texture and taste.
yellow squash - Substitute with zucchini: Zucchini can be used in place of yellow squash, providing a similar texture and flavor.
red bell pepper - Substitute with yellow bell pepper: Yellow bell peppers can be used as a substitute for red bell peppers, adding a slightly different flavor but similar texture.
onion - Substitute with shallot: Shallots can be used as a substitute for onions, providing a milder and sweeter flavor.
olive oil - Substitute with avocado oil: Avocado oil can be used as a substitute for olive oil, offering a mild flavor and high smoke point.
balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar can be used as a substitute for balsamic vinegar, providing a tangy and slightly sweet flavor.
garlic - Substitute with garlic powder: Garlic powder can be used as a substitute for fresh garlic, providing a similar flavor in a powdered form.
whole grain spaghetti - Substitute with brown rice spaghetti: Brown rice spaghetti can be used as a gluten-free substitute for whole grain spaghetti, offering a similar texture and taste.
parmesan cheese - Substitute with pecorino romano: Pecorino Romano can be used as a substitute for Parmesan cheese, providing a similar salty and nutty flavor.
fresh basil - Substitute with dried basil: Dried basil can be used as a substitute for fresh basil, offering a similar flavor in a dried form.
fresh oregano - Substitute with dried oregano: Dried oregano can be used as a substitute for fresh oregano, providing a similar flavor in a dried form.
fresh thyme - Substitute with dried thyme: Dried thyme can be used as a substitute for fresh thyme, offering a similar flavor in a dried form.

How to Beautifully Present This Dish

Elevate the plating: When presenting the roasted ratatouille with spaghetti, focus on creating a visually appealing plate. Use a large, shallow bowl to showcase the vibrant colors and textures of the dish.
Garnish with fresh herbs: Sprinkle the dish with freshly chopped fresh basil and oregano to add a pop of color and a burst of fresh flavor.
Incorporate artistic drizzling: Drizzle a touch of balsamic reduction on the plate for an elegant and artistic touch. This not only adds a depth of flavor but also enhances the overall presentation.
Use high-quality parmesan: Instead of simply sprinkling parmesan on top, consider using a vegetable peeler to create delicate parmesan shavings. This adds a touch of sophistication to the dish.
Consider the placement of the spaghetti: Rather than simply piling the spaghetti on the plate, twirl it into a neat nest using tongs for an elegant and refined presentation.
Balance the elements: Pay attention to the arrangement of the vegetables and spaghetti to create a visually balanced plate. Consider the color and shape of each element to ensure an aesthetically pleasing presentation.

Essential Kitchen Tools for Making Roasted Ratatouille

Oven: An appliance used for baking, roasting, and heating food.
Quarter pan or small baking dish: A shallow, rectangular pan used for roasting or baking smaller quantities of food.
Large mixing bowl: A bowl used for combining and mixing ingredients.
Whisk: A kitchen utensil used for whipping and mixing ingredients.
Half-sheet pan or large, rimmed baking sheet: A large, rectangular pan with raised edges, used for roasting and baking.
Spatula: A flat utensil used for lifting and turning food.
Large serving bowl: A bowl used for serving larger quantities of food.
Pot: A cooking vessel used for boiling pasta or preparing soups and stews.

Storing and Freezing Instructions for Roasted Ratatouille

Allow the roasted ratatouille to cool completely before storing it in an airtight container in the refrigerator for up to 4-5 days.
To freeze the ratatouille, transfer it to a freezer-safe container or resealable plastic bag, removing as much air as possible before sealing. Label the container with the date and freeze for up to 3 months.
When ready to eat, thaw the frozen ratatouille in the refrigerator overnight.
Reheat the thawed or refrigerated ratatouille in a saucepan over medium heat, stirring occasionally, until heated through. Alternatively, you can reheat it in the microwave, stirring every 30 seconds to ensure even heating.
If the ratatouille appears dry after reheating, add a splash of vegetable broth or water to help reconstitute the sauce.
Note: It's best to store the spaghetti separately from the ratatouille. Cook the pasta fresh when you're ready to serve the reheated ratatouille.
To store leftover cooked spaghetti, toss it with a small amount of olive oil to prevent sticking, and store it in an airtight container in the refrigerator for up to 3-4 days.
Reheat the spaghetti by placing it in a colander and dipping it into a pot of boiling water for 30 seconds to 1 minute, or until heated through. Drain well before serving with the reheated ratatouille.

How To Reheat Leftover Roasted Ratatouille with Spaghetti

To reheat leftover roasted ratatouille with spaghetti, start by placing the desired portion in a microwave-safe dish. Cover the dish with a damp paper towel to help retain moisture and prevent the pasta from drying out. Microwave on high for 1-2 minutes, or until the dish is heated through. Stir the pasta and vegetables halfway through the reheating process to ensure even heating.
For a crispier texture, you can reheat the roasted ratatouille and spaghetti in a skillet on the stovetop. Add a small amount of olive oil or water to the skillet and heat over medium heat. Add the leftover pasta and vegetables to the skillet and toss gently until heated through, about 3-5 minutes. If the pasta seems dry, you can add a splash of pasta water or tomato sauce to help moisten it.
If you have more time, you can reheat the roasted ratatouille and spaghetti in the oven. Preheat the oven to 350°F (175°C). Place the leftovers in an oven-safe dish and cover with foil. Bake for 15-20 minutes, or until the dish is heated through. Remove the foil for the last 5 minutes of baking to allow the top to crisp up slightly.
For a quick and easy lunch, you can enjoy the leftover roasted ratatouille and spaghetti cold, straight from the refrigerator. This dish can be just as delicious served cold as a pasta salad. Simply toss the cold pasta and vegetables with a little extra olive oil, balsamic vinegar, salt, and pepper to refresh the flavors.
If you find yourself with an abundance of leftover roasted ratatouille, you can transform it into a new dish by using it as a filling for a frittata or omelet. Simply whisk together eggs, milk, salt, and pepper, then pour the mixture over the leftover vegetables in a skillet. Cook the frittata on the stovetop until set, then finish it under the broiler for a golden-brown top.

Interesting Trivia About Roasted Ratatouille with Spaghetti

The dish ratatouille originates from the French region of Nice and is a traditional Provencal stewed vegetable dish. It is typically made with eggplant, zucchini, bell peppers, and tomatoes, and flavored with herbs like basil and thyme. The dish is known for being a versatile and healthy option, as it is low in calories and high in essential nutrients. It can be served as a side dish, main course, or even as a topping for pasta, making it a delicious and nutritious addition to any meal.

Budget-Friendly: Is This Recipe Economical?

This roasted ratatouille with spaghetti recipe is highly cost-effective for a household. The abundance of seasonal vegetables and simple pantry staples makes it an affordable option. The dish is versatile and can be adapted to include whatever vegetables are in season or on sale, reducing costs further. The estimated cost for a household of 4 people is approximately $15, making it a budget-friendly meal. The overall verdict rating for this recipe is 9/10, considering its affordability, nutritional value, and delicious flavors.

Is Roasted Ratatouille with Spaghetti Healthy?

The roasted ratatouille with spaghetti recipe is a healthy and nutritious dish overall. Here's why:

It's packed with a variety of vegetables, including cherry tomatoes, eggplant, zucchini, yellow squash, bell pepper, and onion, which provide a wide range of vitamins, minerals, and fiber
The recipe uses whole grain spaghetti, which is a healthier alternative to regular pasta as it contains more fiber and nutrients
Olive oil is used in moderation, providing healthy monounsaturated fats
The dish is seasoned with herbs and spices, which add flavor without relying on excessive amounts of salt or unhealthy additives
Parmesan cheese is used as a topping, which can provide calcium and protein in moderation

To make this recipe even healthier, consider the following suggestions:

Reduce the amount of olive oil used in the recipe to lower the overall calorie and fat content
Use a low-fat version of parmesan cheese or omit it altogether to reduce the saturated fat content
Increase the proportion of vegetables to pasta to boost the fiber and nutrient content of the dish
Add a lean protein source, such as grilled chicken or shrimp, to make the meal more balanced and satisfying
Experiment with different whole grain pasta alternatives, such as quinoa or lentil pasta, to increase the protein and fiber content further

Editor's Opinion on Roasted Ratatouille with Spaghetti

The roasted ratatouille with spaghetti recipe is a delightful and flavorful dish that beautifully combines the natural sweetness of roasted vegetables with the savory richness of whole grain spaghetti. The use of fresh herbs and balsamic vinegar adds a depth of flavor that elevates the dish, while the burst cherry tomatoes bring a juicy and vibrant element to the pasta. The recipe's balance of textures and flavors makes it a satisfying and wholesome meal that is sure to impress. It's a perfect choice for a comforting and delicious dinner.

Enhance Your Roasted Ratatouille with Spaghetti Recipe with These Unique Side Dishes:

Garlic Bread: Sourdough garlic bread with a twist of roasted garlic and herb-infused butter, served warm and crispy.

Caprese Salad: Fresh mozzarella, juicy tomatoes, and basil leaves drizzled with balsamic glaze and extra virgin olive oil, a classic Italian side dish.

Grilled Asparagus: Tender asparagus spears grilled to perfection and seasoned with lemon zest and parmesan cheese, a delightful and healthy side dish option.

Similar Recipes to Try

Grilled Vegetable Skewers: Marinate the vegetables in a zesty herb and garlic marinade before threading them onto skewers and grilling until tender and slightly charred. Serve as a colorful and flavorful side dish or as a main course with a side of rice or quinoa.

Mediterranean Chickpea Salad: Combine chickpeas, cherry tomatoes, cucumber, red onion, and feta cheese in a tangy lemon and herb dressing. This refreshing salad is perfect for a light lunch or as a side dish for grilled chicken or fish.

Balsamic Glazed Salmon: Coat salmon fillets in a sweet and tangy balsamic glaze before baking until flaky and tender. Serve with a side of roasted vegetables or a fresh green salad for a healthy and satisfying meal.

Mixed Berry Crisp: Toss together a mixture of fresh berries with a hint of lemon juice and sugar, then top with a buttery oat and almond crumble. Bake until the fruit is bubbling and the topping is golden brown for a delicious dessert that pairs perfectly with a scoop of vanilla ice cream.

Perfect Appetizers and Desserts for This Dish

Appetizers:

Stuffed Mushrooms: Impress your guests with these savory stuffed mushrooms, filled with a delicious mixture of cream cheese, garlic, and herbs. The perfect bite-sized appetizer to kick off any meal.

Bruschetta: Elevate your appetizer game with these classic bruschetta bites. Toasted baguette slices topped with a flavorful mixture of ripe tomatoes, fresh basil, garlic, and balsamic glaze. A crowd-pleasing starter for any gathering.

Desserts:

Chocolate Mousse: Indulge in a rich and creamy chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The smooth texture and decadent flavor will leave your taste buds satisfied.

Berry Tart: Create a beautiful berry tart with a buttery crust and a sweet, tangy filling. Top it off with a variety of fresh berries for a stunning presentation that is as delicious as it is visually appealing.

Why trust this Roasted Ratatouille with Spaghetti Recipe:

This recipe offers a delightful combination of fresh, seasonal vegetables and flavorful herbs, ensuring a burst of natural flavors in every bite. The use of balsamic vinegar and garlic adds depth and complexity to the dish, while the inclusion of whole grain spaghetti provides a wholesome and satisfying base. With a careful balance of ingredients and a method that allows for the natural juices of the cherry tomatoes to infuse the pasta, this recipe promises a delicious and nutritious dining experience.

If you want to share your own take on this Roasted Ratatouille with Spaghetti Recipe or have any tips to enhance the dish, head over to the Recipe Sharing section and join the conversation!

FAQ:

Can I use different vegetables in this recipe?

Yes, you can definitely use different vegetables in this recipe. Ratatouille is a versatile dish, so feel free to use whatever vegetables you have on hand or prefer. Just keep in mind that different vegetables may have different cooking times, so adjust the roasting time accordingly.

Can I make this recipe ahead of time?

Absolutely! You can roast the vegetables and cook the pasta ahead of time. Store the roasted vegetables in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, simply reheat the vegetables in the oven and toss with the cooked pasta.

Can I omit the cheese to make this recipe vegan?

Yes, you can omit the cheese to make this recipe vegan. The roasted vegetables and pasta are flavorful on their own, but if you want a cheesy flavor, you can use a vegan cheese substitute or simply leave it out.

Can I freeze the leftovers?

Yes, you can freeze the leftovers. Store the cooled ratatouille and pasta in an airtight container in the freezer for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat in the oven or microwave.

Can I use regular spaghetti instead of whole grain spaghetti?

Yes, you can use regular spaghetti instead of whole grain spaghetti. Feel free to use your preferred type of pasta for this recipe. Just be sure to cook it according to the package instructions for the best results.