Pasta with grilled vegetables
Nutrition per serving
Pasta tossed with Mediterranean vegetables roasted in the oven: courgette, aubergine, pepper and tomatoes. Colourful and tasty, it makes a complete plant-based summer dinner.
Preparation: 15 min | Cooking: 30 min | Servings: 4 | Difficulty: Easy
Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 280 kcal · 8 g protein · 31 g carbohydrate · 12 g fat
Ingredients
- 300 g of pasta
- 1 courgette
- 1 aubergine
- 1 pepper
- 250 g of cherry tomatoes
- 3 tbsp of olive oil
- 1 bunch of basil
Method
- Chop the vegetables, coat them in oil and roast for 25 minutes at 200 °C.
- Cook the pasta al dente.
- Toss the pasta with the roasted vegetables.
- Add the basil and a drizzle of olive oil.
Nutritional benefits
Roasted vegetables keep their fibre, vitamins and antioxidants, and caramelising concentrates their flavour without needing extra fat. Combined with pasta, they make a complete, colourful plant-based dish. Naturally vegan, and higher in fibre with wholewheat pasta.
Variations and substitutions
- Use wholewheat pasta.
- Add feta or mozzarella (not vegan).
- Add pesto as well.
- Add toasted pine nuts.
Storage and preparing ahead
Keeps for 3 days and can be eaten hot or cold as a pasta salad. Ideal for a lunchbox.
💡 Good to know
Roast the vegetables until they are properly browned: caramelisation makes all the difference to the flavour.
Read also
Discover more vegetarian recipes · vegan recipes · healthy & balanced recipes.
The foods in this recipe: pasta · courgette · aubergine · pepper · cherry tomatoes.
You might also like these recipes: Homemade granola (no refined sugar) · Tofu teriyaki bowl · Minestrone (Italian vegetable soup).
