Roasted Ratatouille with Spaghetti Recipe

Roasted Ratatouille with Spaghetti Recipe

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



  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.


  • 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
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