🍝 Mediterranean Pasta with Roasted Vegetables

🥣 Ingredients (Serves 4)

🍆 For the Roasted Vegetables

• 1 small eggplant, cubed

• 1 zucchini, sliced

• 1 red bell pepper, chopped

• 1 red onion, sliced

• 1 cup cherry tomatoes, halved

• 2 tbsp olive oil

• 1 tsp dried oregano

• Salt & black pepper to taste

  

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🍝 For the Pasta

• 250 g (8 oz) whole-grain or regular pasta (penne, fusilli, or spaghetti)

• 2 tbsp olive oil

• 2 cloves garlic, minced

• ¼ tsp crushed red pepper flakes (optional)

• 2 tbsp lemon juice

• ¼ cup crumbled feta cheese

• 2 tbsp chopped fresh basil or parsley

👩‍🍳 Instructions

✅ Step 1: Roast the Vegetables

1. Preheat oven to 200°C (400°F).

2. Spread eggplant, zucchini, pepper, onion, and tomatoes on a baking tray.

   

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3. Drizzle with olive oil, sprinkle oregano, salt, and pepper.

4. Roast for 20–25 minutes, stirring halfway, until tender and slightly caramelized.

✅ Step 2: Cook the Pasta

1. While vegetables roast, cook pasta according to package directions.

2. Drain and set aside, reserving ½ cup of the pasta water.

✅ Step 3: Combine Everything

1. In a large pan, heat olive oil and sauté garlic for 30 seconds.

2. Add roasted vegetables and toss with the cooked pasta.

3. Pour in lemon juice and a splash of reserved pasta water for moisture.

4. Stir in feta cheese and herbs.

✅ Step 4: Serve

Serve warm, topped with extra feta, olive oil drizzle, and fresh basil.
Pairs perfectly with:

🍆 Baba Ganoush (Roasted Eggplant Dip)

• 🥗 Greek salad or hummus

• 🍋 Lemon water or iced herbal tea

💚 Health & Nutrition Benefits

✅ Healthy Tips

1. 🧄 Add grilled chicken or shrimp for extra protein.

2. 🌿 Use zucchini noodles or chickpea pasta for a gluten-free version.

3. 🍅 Roast extra veggies and store for meal prep — lasts up to 4 days in the fridge.

4. 🧊 Tastes great hot or cold — perfect for lunch boxes or picnics!