Ingredients

  • 3 tablespoons balsamic vinegar
  • 2 medium carrots, cut into thin matchsticks
  • 1 pound eggplant, skin on, cut into cubes
  • 2 1/2 tablespoons chopped fresh thyme leaves
  • 3 cloves garlic, minced
  • 2 tablespoons lemon juice
  • 1 pound pasta
  • 1/2 large red onion, sliced
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/4 teaspoon salt
  • Salt and black pepper
  • 1 pint tiny tomatoes, halved
  • 1 medium zucchini, cut into thin matchsticks

Ready In 40 Minutes

Servings: 4

Cooking Instructions

Step 1

  • This pasta has been our party staple for years. And we promise, youll be surprised by how all these average ingredients make for one awesome dish.Recipe adapted from Thug Kitchen: Party Grub
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Step 2

  • Cook the pasta according to the package directions.
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Step 3

  • Drain and pour back into the pot.
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Step 4

  • Preheat oven to 425F. Grab two large Silicone or other non-stick baking sheets.
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Step 5

  • In a large bowl, throw in red onion, carrots, tomatoes, zucchini, eggplant, and salt.
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Step 6

  • Mix everything together.

Step 7

  • Spread out on the baking sheets and then slip them into the oven.
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Step 8

  • Roast for 20 minutes, then take them out, add the thyme, garlic, and lemon juice, stir, and throw them back in the oven until some of the veggies start looking a little browned around the edges, 10 to 15 minutes longer.
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  • Length: 30 minutes

Step 9

  • Add the roasted veggies to the cooked pasta, pour in the balsamic, pepper flakes, a pinch of salt and black pepper, and stir. Taste and add more garlic, vinegar, lemon juice, and/or thyme. If you want to up the greens level, serve the hot pasta on a bed of arugula or spinach with a squeeze of lemon juice on them. Done and done.Find this recipe and more in the
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Step 10

  • Forks Over Knives Recipe App.