Ratatouille Pasta with Basil Oil

Explore the vibrant flavors of Provence with this Ratatouille pasta, featuring layers of zucchini, eggplant, red bell peppers, and tomatoes. Each vegetable contributes to a rich, harmonious blend atop al dente spaghetti. A drizzle of homemade basil oil enhances the dish with a burst of freshness, encapsulating the essence of a French summer garden. Whether enjoying a quiet dinner or hosting, this dish offers a delectable escape to the South of France.

Ingredients

• 1 medium zucchini, sliced
• 1 medium eggplant, sliced
• 1 large red bell pepper, sliced
• 2 large tomatoes, chopped
• 8 oz spaghetti
• 1/2 cup olive oil
• 2 cloves garlic, minced
• 1/4 cup packed fresh basil leaves, packed

Instructions

1. Preheat the oven to 400°F (200°C).
2. Arrange zucchini, eggplant, and bell pepper slices in a single layer on a baking sheet.
3. Spread chopped tomatoes over the sliced vegetables.
4. Drizzle vegetables with half the olive oil and lightly season with salt.
5. Roast in the oven for 25-30 minutes until vegetables are tender and slightly caramelized.
6. While vegetables roast, cook spaghetti according to package directions until al dente.
7. In a blender, combine the remaining olive oil with garlic and basil leaves. Process until the mixture is smooth to create the basil oil.
8. Once vegetables and spaghetti are ready, toss them gently together.
9. Serve the ratatouille on a bed of spaghetti. Drizzle with basil oil just before serving.

Keywords: Vegetable, Healthy, French, Pasta, Basil Oil

Spice Rack: Salt, Garlic

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Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

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