Roasted eggplant, zucchini and cherry tomatoes “melt” when they’re roasted on a baking sheet, making an amazing chunky pasta sauce with minimal effort. Unpeeled garlic cloves roast in their skins alongside the vegetables, and once peeled they add a creamy texture and flavor to this vegan dish. Use 2 large baking sheets and don’t worry if it looks like a lot of veggies, they shrink as they roast.
Herbes de Provence is a salt-free herb blend of basil, chervil, thyme, tarragon, bay and lavender traditionally used in ratatouille and other Mediterranean dishes. Its bright, herbal flavor plays well with summer vegetables, grilled fish and chicken. Find it at a well-stocked grocery store or order it online.
RD tip: If you want a bit more substantial serving of protein, try using chickpea or lentil pasta instead of whole-wheat spaghetti or mix in some cannellini beans before serving.
Active time: 15 minutes | Total time: 45 minutes
Roasted Ratatouille Spaghetti
Ingredients
- 1 medium red bell pepper, chopped
- 1 small (10-oz./284g) eggplant, cut into 1/2-inch (1.3cm) cubes
- 1 medium (8-oz./227g) zucchini, cut into 1/2-inch (1.3cm) cubes
- 2 cups (12 oz./340g) cherry tomatoes, halved
- 4 medium garlic cloves, unpeeled
- 2 tbsp olive oil
- 1 tsp herbes de Provence or Italian seasoning
- 1 tsp salt
- 1/2 tsp pepper
- 8 oz. (227g) whole-wheat spaghetti
- 1 tbsp lemon juice
- 1/2 cup fresh basil leaves, torn into bite-size pieces, optional garnish for serving
Directions
Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper. Arrange the bell pepper, eggplant, zucchini, cherry tomatoes, and garlic cloves evenly across 2 baking sheets. Drizzle with the olive oil and sprinkle with the herbes de Provence, salt, and pepper. Toss with your hands until the vegetables are evenly coated. Roast, stirring once or twice with a spatula, until the vegetables are tender when pierced with a fork, about 30 minutes.
While the vegetables roast, bring a large pot of water to a boil. Add the spaghetti and cook according to the package directions. Drain, reserving 1/2 cup of the cooking water. Transfer the pasta to a large serving bowl.
When the vegetables are done, transfer the garlic cloves to a cutting board. Peel and mash the garlic with a fork. Add the mashed garlic, roasted vegetables, lemon juice and basil to the spaghetti. Toss, adding enough reserved pasta water to coat the noodles with the vegetable sauce. Serve immediately.
Serves: 4 | Serving Size: 1 3/4 cups spaghetti/284g
Nutrition (per serving): Calories: 326; Total Fat: 9g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 593mg; Carbohydrate: 56g; Dietary Fiber: 10g; Sugar: 10g; Protein: 10g
Nutrition Bonus: Calcium: 7%; Iron: 22%; Potassium: 717mg; Vitamin A: 17%; Vitamin C: 113%
Originally published July 2020; Updated July 2026
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