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Recipe Summary test

prep:
15 mins
cook:
1 hr 30 mins
total:
1 hr 45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees . In a deep 9-by-13-inch baking dish, drizzle the EVOO over the zucchini, eggplant, onion, bell pepper, tomatoes, thyme sprigs and garlic; season with salt and pepper and toss to coat. Cover tightly with foil ad roast for 45 minutes. Uncover, stir, and roast for another 45 minutes. Discard the thyme stems.

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  • About 10 minutes before the veggies are done, bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Drain and toss with the roasted veggies. Garnish with the thyme leaves.

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