Shortly after arriving at college, I decided to study abroad. It was one of those rare and beautiful decisions that seem to make themselves. I had studied French for several years in high school, so I would go to France, of course.
Just a couple of weeks after turning twenty-one, I boarded a plane to Paris with two other girls, wide-eyed and ready for adventure. I hardly remember packing for the trip, but I clearly recall the combined thrill of confusion, exhaustion and embarrassment that followed upon landing on a foreign continent.
Somehow, we found our way from Paris to Bordeaux, first via train, then tram. Along the way, we heaved our luggage up long flights of stairs and squeezed them into our travel compartments. Our final test was pulling our belongings behind us across an endless gravel parking lot to our dilapidated dorm buildings. Given the option to either laugh or cry, I found myself giggling like a maniac as my wrists went numb from the vibrations and my arms threatened to fall clean off.
In Bordeaux, we tried to live as cheaply as possible, which meant that we cooked in the dorms almost every night. In town, we stocked up on the essentials: dried pasta and baguettes, jarred pasta sauce, fruit and vegetables, cheese, wine and beer. When we first arrived, it was cold enough outside that we could hang out cheese and beer out the window in plastic grocery bags. After winter ended, I realized that, well, refrigeration isn’t quite as necessary as I had previously thought.
Every night, we met up in a dorm kitchen and cooked dinner together using a couple of pots and pans we’d bought on the cheap. Our tiled, pink “kitchens” were relatively spacious given the lack of a refrigerator, oven and microwave. Each floor’s kitchen offered a sink and an electric stovetop that usually worked. That’s all.
My two friends were content eating plain spaghetti with tomato sauce and bread every night, but I branched out with vegetables and spices. I had no idea what I was doing, but I had fun playing with my dinners. One of my favorite combinations was sautéed zucchini and red bell pepper with spicy arrabbiata sauce. Constraints fostered creativity in those run-down kitchens, and I discovered a new interest in cooking.
I also discovered good beer while I was there. I left the U.S. with a distaste for beer in general and came back with a long list of newfound favorites. My two friends were a year older than me and introduced me to the European beers I had been missing out on.
I quickly learned that Belgians make the best beer. Stella Artois’ logo was everywhere we went in Europe. Stella Artois is a lovely, light, well-balanced pilsner made with five basic ingredients: water, barley malt, hops, non-malted grains and Stella Artois’ unique yeast strain. It’s malty with a crisp, slightly bitter finish—meaning that it pairs well with a wide variety of meals, from light to hearty. Try spicy dishes (think Indian, Mexican, Thai), cheese (cheese plates, pizza) and this mostly ratatouille pasta dish.
Stella Artois asked me to share a heritage-style recipe that pairs well with their beer. I came up with this spicy, roasted, mostly vegetable pasta dish, which features classic French ratatouille flavors and reminds me of those dinners in Bordeaux. Once you’ve diced your vegetables, the dish comes together with minimal effort for a spicy, satisfying, healthy meal.
Stella Artois recently released a beautiful series of three videos that explores the rich heritage behind the crafts of baking, beer making and butchery. The baker’s video left me feeling inspired to learn more about how to pair beer with food. Watching model Chrissy Teigen explore Stella Artois’ roots in the beer maker’s video made me want to hop a plane to Belgium. Let’s go!
You can watch The Butcher, The Baker, The Belgian Beer Maker videos over here on YouTube. Enjoy!
PrintRoasted Ratatouille with Spaghetti
- Author:
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 6 1x
- Category: Main
- Method: Roasted
- Cuisine: French
This roasted ratatouille spaghetti recipe is a fresh and light summer dinner featuring more vegetables than pasta! Burst cherry tomatoes, which are roasted in a separate pan, offer a light tomato sauce that coats the pasta. If you’re not in the mood for pasta, these roasted vegetables and tomatoes would be great on with cooked farro (or other whole grains), on an arugula salad with a simple vinaigrette, as a filling for omelets or as a topping for scrambled eggs. Go easy on the red pepper flakes if you’re sensitive to spice. For even roasting, try to dice the vegetables into roughly the same size pieces.
Ingredients
- 2 pints cherry or grape tomatoes
- 1 medium eggplant (about 1 pound), diced
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 medium red bell pepper (or orange or yellow), diced
- 1 medium yellow or white onion, diced
- 6 tablespoons olive oil, divided
- 2 tablespoons balsamic vinegar
- 6 cloves garlic, pressed or minced
- ½ teaspoon salt
- Freshly ground black pepper
- Red pepper flakes
- ½ pound (8 ounces) whole grain spaghetti
- Freshly grated Parmesan cheese, optional
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano)
- 1 teaspoon fresh thyme (optional)
Instructions
- Preheat oven to 425 degrees Fahrenheit with two racks in the middle positions. On a quarter pan or small baking dish, toss the whole baby tomatoes with 2 tablespoons olive oil and a sprinkle of salt and pepper. Set aside.
- In a large mixing bowl, combine the diced eggplant, zucchini, yellow squash, bell pepper and onion. Whisk together ¼ cup olive oil, the balsamic vinegar, garlic, salt, a few generous twists black pepper and a pinch of red pepper flakes. Drizzle it over the vegetables and toss with your hands or a large spoon until the vegetables are evenly coated.
- On a half-sheet pan or other large, rimmed baking sheet, arrange the vegetables in a single layer. Place the tomatoes on the lower oven rack and the vegetables on the upper rack. Set the timer for 20 minutes.
- Meanwhile, bring a large post of salted water to boil. Cook pasta until al dente, according to package directions. Before draining, reserve about 1 cup pasta cooking water. Transfer the cooked pasta to a large serving bowl.
- After 20 minutes, remove both pans from the oven. The tomatoes should be bursting and juicy by now, in which case, they’re done cooking. Use a spatula to toss the vegetables, then arrange them in a single layer again and put them back in the oven for an additional 10 minutes or so, until they are cooked through and golden.
- Pour the cherry tomatoes and their juices over the spaghetti into the serving bowl. If you want your pasta to be pretty cheesy, now’s the time to sprinkle on a generous handful of shredded Parmesan. Add a baby splash of pasta cooking water and toss until the pasta is coated with a light tomato sauce.
- Add the cooked vegetables to the bowl and toss to combine. Sprinkle with the chopped fresh herbs and season with additional salt, pepper and red pepper flakes until the flavors really sing. Serve with Parmesan on the side.
Notes
Recipe roughly adapted from The Roasted Vegetable by Andrea Chesman.
Make it vegan: Either skip the Parmesan, which I didn’t find essential to the dish anyway, or serve with Minimalist Baker’s cashew and nutritional yeast vegan “Parmesan” (it’s good!).
Make it gluten free: Substitute gluten-free pasta for the whole-grain spaghetti.
▸ Nutrition Information
Disclaimer: This post is sponsored by Stella Artois and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!
Katrina @ Warm Vanilla Sugar
Dang, girl! So yummy. Loving the spaghetti in there :)
La Cuisine des Epices
I love the idea to combine spaghetti with roasted summer vegetables, aromatic herbs and different pepers. It should be delicious!
Sini | My Blue&White Kitchen
Love the sound of this dish and cheers to good beer!
Kate
Cheers, Sini! Wish you lived closer so we could clink drinks in real life!
Fred Rickson
Well, an ad is still just an ad…..no matter how good the food looks.
Kate
I’m sorry you feel that way, Fred. From my standpoint, what you’re getting here is a well-tested recipe (for free) that is clearly and transparently marked as sponsored content. Whether or not you choose to pair the recipe with the beverage suggested, you are still getting a well-tested recipe, for free, with honest commentary, which in my opinion makes it more than “just an ad.” I am thankful for the select few sponsors that allow me to do what I love for a living.
Marcia
It’s unfortunate that Fred chose to take such a narrow view of this post. Excellent response, Kate– that was the way I viewed it and, I hope, the majority of your other readers. Having a sponsor for a blog in this way is no different than an athlete wearing, say, Nike gear. It doesn’t mean the author or athlete is selling out; it’s more a case of being able to do their work with a little welcome financial support. I thought you did an excellent job of showing in this post that you sincerely LIKE this product and are therefore willing to include it here. And with that free recipe to boot :-)
Kathryn
I totally agree with Marcia. The sponsorship was handled honestly and openly, it didn’t offend me in the slightest, and this gorgeous-sounding recipe is on my list of meals for next week (though I’ll be pairing it with a local Cleveland beer of my choice!).
Kate
Thank you, Kathryn! I appreciate your support. Cheers! :)
Kate
Marcia, I owe you a belated thank you! Thank you, I really appreciate your support. Thanks for reading, as always!
Amy @ Parsley In My Teeth`
Great story! I guess we’ve all had moments of culinary invention when frugality is the order of the day – and your creation sounds delicious!
Kate
So true! :)
Jordan
Mmm, this is making me hungry. It will definitely be on the menu for next week! Also, will have to give Stella Artois a try. I’m a rather unseasoned beer drinker but I’m wanting to branch out.
Mrs Oorah
This recipe looks absolutely amazing!
I will have to give it a try sometime in the near future.
Kate Elizabeth
looks so delicious, and beautiful pictures as always :) a lovely looking dish and a timely post as I’m literally about to leave to study abroad (in the US actually!) 3 and a half thousand miles from home – so I can definitely empathise with the crazy mix of emotions!
Abby @ The Frosted Vegan
I studied abroad too (Australia!) and completely had these same adventures! I didn’t get the chance to cook while I was abroad, but if I did I would hope to have a friend there like you to help me cook up a good meal! : )
Eileen
You know it’s getting to be fall when we all start roasting vegetables. :) This pasta sounds perfect for the end of harvest season!
Kelly
Nothing better than a cold Stella and now I have a pasta recipe to go with it! Thanks!
Natalie | Paper & Birch
Yum, I am all over this recipe! So colourful.
Meaghan
Haters gonna hate! I think it looks fantastic, thanks for the recipe.
Kate
Thank you, Meaghan!
Laura (Tutti Dolci)
I love ratatouille, what a stellar pasta dish!
Alex Caspero MA,RD (@delishknowledge)
I am not typically a fan of beers but I love Stella! I fell in love with it in Paris :)
This recipe looks perfect for a cozy fall night!
Lori
Beautiful food blog with free healthy recipes with gorgeous pictures to boot. I can’t wait to make this. I love Stella as well and this reminded me that I would love to have one this weekend. :) Can’t make everyone happy. I follow a lot of healthy food bloggers and this by far is my favorite yet. I am sharing with everyone I know. Have a lovely weekend Cookie and Kate. PEACE!!!
Kate
Lori, thank you! I appreciate it!
Ella
I’m sorry that Fred has other ideas, but I thought this sponsored post (and all of the sponsored posts I’ve ever seen from C+K) was very tastefully (har har) done. You ain’t pushy! And you don’t say anything ridiculous (“I will never ever drink another beer ever again and you shouldn’t either. This recipe is only worth making if you drink this beer.”). The ratatouille looks wonderful and I enjoyed the little story on your time abroad!
http://www.youtube.com/sparklesandsuch26
Kate
Thank you so much, Ella! You’re the best.
Shannon | Throwing Spaghetti
I also studied abroad in college, and Stella was always our flat’s “house drink”; you’re right, it really does go with everything! Thanks for stirring up both tasty food AND happy memories.
Sarah
Kate, I’m about to leave to study abroad on Monday! Northern Ireland is where I’m headed :) Your ratatouille looks delish!
Kate
Have a great time, Sarah! Have a Guinness for me!
Millie | Add A Little
Love the look of this Kate! I love the nuttiness of whole wheat pasta with all the delicious roast veggies!!
Julia | Orchard Street Kitchen
As usual, your beautiful photos are making my stomach growl! I love Stella and love how you’ve used it in such a creative way. I also have to mention that we were study abroad neighbors – I studied in Nantes in the fall of 2007! I never made it to Bordeaux, but I’ve heard wonderful things. I don’t know about you, but I’ve forgotten most of my French…I think a trip back is in order!
Kate
Thanks, Julia! I was in Bordeaux spring 2007, so close! I’d love to go back! It’d be good motivation to brush up on my French.
Tante Schnarri
Just looking at those pictures made me feel sooooo much more hungry! Now I finally now what to do with my leftover zucchinis! Thank you! :D
★★★★★
Amy
We have a local restaurant that makes a version of this, they are very busy, and expensive. I’m going to have to try this on the weekend.
★★★★★
dishing up the dirt
Loved reading about your traveling adventures-Love this recipe-love that beer. Now I’m hungry and thirsty! Cheers lady!
Stephanie @ Girl Versus Dough
This pasta + beer sounds spectacular. If only I could enjoy it abroad, too. ;)
Alanna
The light in your photos is so beautiful, Kate! This pasta looks superb, and your year abroad sounds nearly identical to mine in Bologna, Italy, right down to developing an appreciation for light, crisp beers. Did you cook rice in a cheap non-stick pot and scrape all the teflon into the rice as you stirred it? Oh, me neither. ;) Also, kudos on your classy response to Mr. Fred.
Kate
Mmm, Teflon! No, I’m afraid we weren’t smart enough to think to buy a rice maker. Head smack! Thank you for the compliments, they mean a lot!
Elena
Wow, I never knew you studied in Bordeaux aswell. I hope you enjoyed your time there as much as I did. Funnily enough, my French roommate finally taught me some cooking skills when I lived there and I learned to cook with only seasonal vegetables. The French really love their food!
Kate
Yep, I did! And I loved it, minus the gross dorm experience. I wish I’d learned some French cooking tips while I was there! I suppose I’ll just have to go back for them.
jenna @ just j.faye
Oh yum, this looks absolutely amazing!
Amy @ Thoroughly Nourished Life
All those photos of late summer veggies brought into bloom with some time in the oven! You are making me super hungry :)
Your time in France sounds amazing. I can’t wait to hear more about it. This pasta is going to become a favourite in our house house for sure! Perfect for the veggie lover and my omnivorous man (forgive me when I plop meatballs on top of his). Thanks Kate!
Rosa
I made this last night and it was sooooo good. My husband said it was his favorite pasta ever!
★★★★★
Kate
Hip hip hooray! Thanks, Rosa!
Linda
Contrary to what some are saying, you did a most excellent job with this post, and the recipe! I forgot it was even sponsored and you did a great job narrating your experiences and marrying Stella and the recipe.
Thanks! I will definitely put this in my dinner rotations.
Kate
Thank you very much, Linda! I appreciate it!
Gaby
Those veggies and tomatoes look amazing!!!!
Julie
Made this tonight — we really loved it! My guy suggested adding sausage or chicken next time, but had seconds anyway ;) It was the perfect combination of healthy, delicious, and comfort food.
★★★★★
Kate
Thank you, Julie! Delighted to hear that you all enjoyed it.
Serena | Serena Bakes Simply From Scratch
Such gorgeous photos! I love the veggie combo with spaghetti, we make something similar and it’s always a hit even with our kids!
Bec
What a delicious recipe! I am the biggest pasta fan and have never actually had a ratatouille before. I’m going to make this!
Bec x
Sarah @ People, Places & Plates
The garden is overflowing with vegetables (especially tomatoes and zucchini) so this looks just about perfect! Might just have to try this tonight, maybe with a little feta cheese!
Joanne
And to think, Stella Artois is my favorite beer! I mean, if that’s not a sign to make this IMMEDIATELY then I don’t know what is.
Quinn
This looks so tasty!! Thanks for sharing (:
Mia
I made this recipe the other night and it was delicious! Thank you so much for sharing! I just wish I had a Stella to drink with it, it is one of my favorites. I will definitely be keeping this recipe to make again!
★★★★★
Kate
That’s so great to hear! Thanks, Mia!
Michelle
Thank you for the nostalgia! I studied abroad in England and your description of getting to your dorm and cooking/living in such a minimalistic style reminds me strongly of my experience there. Always good to be pleasantly reminded of such an incredible time in my life. Thank you!
Kate
Studying abroad is such an intense learning experience and so fun! I’m glad you can relate, Michelle. :)
Sophie
Such a great story about you learning to cook simply in France :) Those times when we are broke, without some modern comforts or great material possessions certainly help shape us, I think! This is a beautiful dish and I am totally a fan of Stella.
Kate
Oh, so true! That semester in France left a lasting impression and changed my course. Thank you, Sophie!
Krystal
Hi Kate! Enjoyed this one (and some Stella) tonight! So delicious! Sometimes I struggle with eggplant but this recipe got me excited to integrate it into my meals more. I love how light yet filling this meal is. I completely forgot to add the onion and still loved it. My husband (who loves meat) said he would definitely not want to add any meat to this; when I’m cooking for him I consider that a HUGE complement! Thanks so much for this – looking forward to enjoying it for lunches this week and so appreciate your suggestions in the description about using it for salad, etc.
★★★★★
Kate
Hi Krystal! Thank you! Hooray, I’m so glad you both enjoyed this one! Hope you also enjoyed the salad version, I thought it was pretty delicious myself!
Robert Frank
The onion kind of spoiled mine, so you were lucky not to include it! Really overpowers the dish. Nice recipe otherwise
Nina in Baltimore
Hi Kate. I made this last weekend while visiting my best friend in Florida. Our visits always include trying new vegan recipes…and we chose this one as the first of the weekend. This was the clear winner of the weekend. Definitely restaurant quality. And now a part of our regular rotation! Your recipes never disappoint!
★★★★★
Kate
Hooray!!! Happy to hear that, Nina. Thank you for letting me know. :D
Rebekah Patin
I am new to your website and this is the first recipe to try. Me and my husband both greatly enjoyed it. We made it because it looked so beautiful in your pictures and it sounded delicious. It was a win on both fronts in my kitchen. It looked just as beautiful on my table and wow the taste was amazing. Can’t wait to try more.
★★★★★
Kate
Rebekah, thank you! I’m delighted to hear that you enjoyed the recipe. Welcome to my blog, hope you enjoy my other recipes just as much!
JS
This recipe turned out great! The colors were so beautiful, and it tasted just as good.
Kate
Thank you, JS! I’m glad!
Sheila
This is awesome and was actually pretty easy to make! Thank you for sharing!
Kate
That’s great to hear! Thanks, Sheila!
Kate
This is so good. Favorite dinner I’ve made in a long time. I washed it down with a Tripel-style beer, and while I have no idea if it’s an ideal pairing, it was delish.
Kate
Thanks, Kate! So glad you enjoyed it. I love Tripels and I can imagine that they would go great with this dish!
Ann
Just made this last night and it was delicious! Thanks for the recipe!
Kate
Hooray! Thanks, Ann!
cecilia
Just made this for dinner and it was amazing!! So light and flavorful, everyone loved it!
★★★★★
Kate
Thank you, Cecilia! Glad to hear it!
Naomi
Hi Kate,
My vegetarian friend is coming over next week and I’m planning to cook this for her. The problem is that I have no idea how much 2 pints are! (Websites only calculate it into fluid grams and that’s not gonna help me at the supermarket). So could you please tell me how many grape tomatoes are 2 pints? And if possible, how much they weight in grams/kilograms?
Kate
I’m sorry for the confusion, Naomi. A pint is just a small basket. Each pint holds roughly 25 to 30 grape tomatoes, or a few handfuls each. This recipe is forgiving, so don’t worry about it too much!
Jenn
Super delicious! I used fusili the second time around which I think made it even better cuz the spirals hold the veggies better.
Overall amazed at the flavors and simplicity!!
★★★★★
Mark
Hi Kate,
I love your website and the recipes. I made this one myself this week, but it didn’t turn out as well as I hoped for! Basically the tomatoes and eggplant were to dry for my liking! How did you manage to hold on to so much liquid for the tomatoes?
Cheers Mark
Kate
Mark, I’m sorry to hear that! I cooked the tomatoes on a smaller pan, as specified in the directions, which meant that they kind of stewed in their own juices. Is it possible that your oven runs hot?
Reba
My daughter and I loved. I enjoy the addition of a few pitted Kalamata olives just before serving.
Kate
Thank you, Reba! I like your olive idea.
Gwen
Hello Kate I will try this recipe I have never eaten the veggie before but I will try and make this one it looks very good. I’m at the beginning of my vegan life style journey. so if you have more ideals I would love to see them.
Brittney
This looks delish. I have fresh tarragon from my farmer’s market, how do you think this dish would be with tarragon substituted for the basil? I’m pretty new to tarragon and looking to use it in something other than potatoes (which is of course tasty). Most recipes I find are for meat eaters :/
Kate
Hey Brittney! So tarragon isn’t an herb I’m super familiar with. I bet it would be nice here. Check out my green goddess hummus recipe!
Brittney
Thanks Kate! I tried it with tarragon and it was excellent! Perfect for summer produce. I still have loads of it left, so the hummus recipe is next!
Kate
Thank you, Brittney!
Sara
Loved it! Made it without the cheese and didn’t think it was lacking a thing. Wonderful end of summer meal featuring so much great and fresh produce! Thank you!
Kate
Thank you, Sara! :)
Asa
My family and I loved this! Thank you for the recipe!
Kate
Yay, thanks Asa!
Melissa Field
At this stage I’m convinced you can’t come up with a bad recipe! This was simple yet phenomenal! Thanks so much for sharing your fabulous recipes with us…I’ve never been so excited to cook dinner!
Kate
Aw shucks, thank you, Melissa! :D
Madeline
Sometimes you need a lighter beer when you have a pasta dish, and Stella Artois worked perfectly. This recipe was absolutely delicious. My family and friends adored it. Bursting with flavor! Vibrant colors. Merci.
★★★★★
Kate
Thank you, Madeline! Glad you enjoyed the recipe and the beer!
Lydia
Thank you Kate, this was absolutely delicious! My whole family asked for seconds! I’ve been really enjoying your blog – you come across as such a nice person, your writing is so pleasant to read (I confess that I often skip those bits on other blogs, but not here) and your photos are fab! Can’t wait to get your cookbook! Thank you x
★★★★★
Kate
Thank you, Lydia! That’s awfully nice to hear. :)
Paulette
Hi Kate =) i just wanted to tell you that I love your recipes. I fell in love with ur recipes the first time i cooked the lentil soup. Im so excited to try this one & a few more=)
★★★★★
mellyn
I love this recipe can’t wait to try it out..!!! thanks
Karen L
My daughter and her boyfriend are both vegan and we’re attending a graduation party soon and needed to come up with something for them to eat there. Well let me just say…this is awesome! My husband, son and myself are not vegan but I tried this recipe on them tonight and it was a huge hit! I think we are going to be trying a lot more of these recipes! Thanks so much, and it was so easy too!
★★★★★
Geetha
Tried the recipe for the first time. It tastes very good. Thanks for putting it out.
Claire
Made this last night– absolutely delicious. Thanks for the recipe! It was flavorful enough even though I completely forgot to put the herbs on at the end (oops!)0
Annie
Outstanding! Simple preparation, very nutritious, and so yummy. Thank you so much.
Lori
Just made this for dinner and it was very good. Even my meat eating husband enjoyed it. The only thing I did different was to replace the spaghetti with spaghetti squash, yum.
★★★★★
Eddie
This is a great dish, and fairly simple to make. I used penne pasta as my wife is gluten-free and penne reheats better than long pasta. I also used a full 16oz box, and it still had a great pasta-to-vegetable ratio. My wife and guests loved the dish.
I do think, however, that it would benefit from some more acid. Perhaps some lemon juice or olives. I actually had some leftovers and tossed in some kalamata olives and it ended up having some nice, sharper flavors.
★★★★
Kate
Thanks, Eddie! I’m glad you enjoyed it. My balsamic vinegar contributed enough acidity, but I have learned recently that some balsamics are very sweet. Olives sound great here.
Sam
Why is this in a vegan recipe page when it contains Parmesan cheese..? You should add a recipe for vegan Parmesan (nutritional yeast based are best) instead of suggesting people use milk product.
★★★★
Kate
Hi, Sam! I’m not sure which page you’re talking about, but I make many of my recipes vegan-optional. If you look in the recipe notes just under the instructions, I suggested a swap-out using nutritional yeast. I even link to another blog that shows you how to put the vegan substitution together.
Micaela Clark
I made this tonight and it is sooooo yummy! I’m a vegetarian trying to be a vegan but I did include the parm. It would likely be JUST AS good without it though! The roasted tomatos and other roasted veggies combined with the pasta and spice and herbs are just amazing! Definitely give it a try!
Kate
I’m so glad you enjoyed this, Micaela!
Asako
Yum! I made a few changes I’d highly recommend: more crushed garlic plus whole cloves roasted (I love garlic); chunks of mozzarella mixed through; and chilli paste mixed through. I’ve been trying to replicate a chilli eggplant dish from a pasta place at my work and this got very close !!!!!
Kate
Great! I’m so glad this got close to what you were looking for, Asako!
Lisa
Yum! Loved all the vegetables and the taste of the roasted tomatoes.
Kate
Thanks, Lisa!
Diane
Made exactly as instructed and it’s ohhhhhh so good!!! Will add to my weekly menu. Thanks for a great recipe!
★★★★★
Kate
You’re welcome, Diane!
Adrienne P.
Ummm, sooo….Hate to burst any bubbles, but Stella Artois (like Guiness) is not vegetarian-friendly. They both contain isinglass, which is used in the brewing process — and it’s made of fish bladders. Feel free to Google about other popular beers that contain isinglass. Cheers to GOOD beer. :)
sue warner
This is my favorite go to dinner when company comes! I omit cheese (I’m Vegan) and I eat what my company eats and relish in the compliments….. Chalk one up to vegans… AWESOME recipe and my many thanks for sharing.
BTW- Make this on a day you clean out the fridge, cause roasting veggies of any kind is a yummy thing
★★★★★
Kate H
I make this once a week it’s marvellous, although I use any pasta, and I use nutritional yeast instead of Parmesan. As for Stella…if you can get it, the triple filtered version is even better…mind you I’ve never seen it on draft. Love your blog after trying several of the recipes, all of them fab xxx
Kate
Thank you, Kate!
Lia Brands
Looks delish! I’m going to try it this week! And just a heads up for vegetarians – parmesan contains animal rennet (often sourced from newborn calves) unless you specifically buy vegetarian parmesan, so you may want to opt for a veggie or vegan cheese. :)
Kate
Let me know what you think! There are some parmesans that are friendly. For example, Whole Foods has a friendly option that doesn’t contain animal rennet. Thanks for your comment, Lia!
cindyfromminneapolis
Wowza! This was hands down one of the best pasta dishes I’ve made in a very long time. Trying to include more vegies in our diet, this fit the bill quite well. So easy to prepare, too! Thank you for an amazing dinner!
★★★★★
Kate
You’re sweet! I’m really happy you like it so much. Thanks for the review!
Ellie
Literally the best pasta I’ve ever had. Pasta is one of my favorite things to eat and I absolutely love this recipe! Followed it to a T.
★★★★★
Kate
The best ever? I will take it! I’m happy you like it so much. I really appreciate the feedback and review, Ellie.
Christine
Can I freeze this recipe?
Kate
I haven’t tried freezing this recipe and I’m not sure it would freeze the best with the pasta. If you try it, let me know!
DColli
Made this tonight and it is soo delicious! Plus it’s filling, one bowl and I’m stuffed. Thanks Kate, your making my transition to “mostly vegetarian” easier!
★★★★★
Kate
I’m happy the blog is helpful! Thanks for your review.
Allison
I made this last night and it was amazing. I had some goat cheese handy and omg, this is UNREAL when you crumble some goat cheese on it right before serving!
A great way to use up some summer garden veggies I’ve been hoarding! Thank you!
Kate
You are welcome! Since you like it so much and would like to leave a star review, I would appreciate it Allison. :)
Allison
5/5 Would make again :)
★★★★★
Kate
Love to hear that, Allison!
Julie
It’s so funny that you’re serving this with Stella Artois (at least on the pictures). I’m Belgian and my grandfather worked for Stella Artois in the ’60s and ’70s. They would serve beer to all employees at 10am, for their mid-morning break, untill the female staff started complaining in the mid ’70s and asked for coffee :-)
★★★★
Kate
How fun! Thanks for your review, Julie.
Amy
I was really disappointed in this recipe. My experience with your other recipes has been wonderful, but this was to put it bluntly, just bland. I will not be making this again.
★
Kate
I’m really sorry to hear that, Amy. Thank you for your feedback.
Novie M.
Hi Kate, First of all I want to say THANK YOU for all your wonderful and delicious recipes, Me and my husband been trying to eat vegetable meals more often. And I came across into your website then I started browsing and this recipe caught my attention and I’m like okay! Let me try this one! AND OMG!!!! THIS RECIPE DOESN’T DISAPPOINT!! Like I could never eat pasta with meat anymore. THIS IS JUST SO DELICIOUS!! 100% THANK YOU!!! THANK YOU!!! LOVE YOUR RECIPES SO MUCH.
★★★★★
Kate
You’re welcome! I’m glad you loved this recipe, Novie.
Jackie Clevenger
Kate: was planning on eggplant parm but worked tooooo hard on other things so used this recipe instead. Just happened to have a few pieces of summer squash but no fresh tomatoes. Ahh but I did have some leftover canned tomatoes in a jar in the fridge. So, toward the end of the roasting period I added them to the pan of veggies and roasted everything about 15 min longer.
My husband ate 3 helpings with enough left for a small dish at lunch tomorrow. He thinks I am an amazing woman. Thanks for helping me earn that title.
★★★★★
Amy
The roasted veggies were so tasty by themselves so the whole dish was excellent and flavors were perfect! Didn’t have the tomatoes so made the super simple marinara sauce instead and it worked perfectly!
★★★★★
Beverly
I made this recipe, minus the pasta for a “bring a dish” dinner. I have made ratatouille many times but never roasted in the oven. It was the best of all the recipes I’ve made and the diners at our dinner all raved about it. I think the charm is in roasting in the oven rather than preparing it stovetop. This is now my go to recipe for ratatouille. Thank you Kate!
★★★★★
Allison K
This was delicious. I am not a huge fan of tomatoes not of eggplant, but we had been given some from a family member’s garden and didn’t want them to go to waste. Loved every bite!
★★★★★
Kate
That’s great, Allison! I’m happy you were able to enjoy them.
sue
Surprisingly delicious. I had to bake the veggies a little longer because i can’t stand under cooked eggplant but it was very very good! Thanks.
★★★★★
Kate
You’re welcome, Sue! I’m happy you enjoyed it.
Lauren
This is my #1 favorite recipe for summer veggies. I’ve been making it for years since you first posted it. Even meat lovers devour it! I go heavy on the onion and garlic. Dried basil is fine if you don’t have fresh, but fresh herbs kick the flavor up a notch! Roasted cherry tomatoes as a pasta sauce is brilliant. I equally like the vegan parm from Minimalist Baker or real Parmesan cheese, but agree it’s still yummy without any cheese. I love the subtle kick of the red pepper flakes but leave it out if guests are averse to heat (then sprinkle it on my own plate). I’d give more than five stars if I could!
★★★★★
Kate
I love that! Thank you for sharing, Lauren.
Debbie
Just made this for dinner and it was super easy and delicious! I loved the flavours of all of the roasted vegetables together with the herbs and pasta. It is so simple yet so tasty. I have never tried squash so that was the only thing I left out. I also did not really understand what pints of tomatoes were. Cups or grams would have been easier to interpret but I just made a guess and it turned out well in the end.
★★★★
Beth
I can’t believe I haven’t made this before tonight; it is so, so good! Used gluten free pasta and garden fresh veggies and herbs. Wow, so flavorful and satisfying with a simple side salad.
Thanks for all your wonderfully delicious recipes! I share them with everyone and by now they all knowingly ask, “Cookie and Kate, right?” when a dish is shared. You’re a star!
★★★★★
Carolyn
WOW! This was outstanding. Rave reviews from my Italian Husband and “foodie” daughter. If it was this delicious with winter veggies ( imported) I can’t begin to imagine it with summer garden or market hauls. We love that this can be served to vegetarian/vegan friends.
What is your suggested size to dice the veggies?
★★★★★
Kate
Hi Carolyn! I would suggest 1/2 inch to 3/4 inch cubes. I’m glad you loved it!
Sarah Bell
I’ve made this recipe about 10 times in the last year and I will never get sick of it. It’s not only my favourite recipe, but also my favourite food in the world. I could literally eat it every day. I make it without the squash because I can never find that and it’s perfect. I would be a different person if this recipe didn’t exist, seriously.
★★★★★
Kate
I love that, Sarah! Thank you for sharing.
Julia
Delicious! Forgot the yellow squash and would’ve been great with Parmesan, but a wonderful quick and inexpensive summer meal! Used spinach tagiatelli.
★★★★★
Alex
This is hands down one of my favorite dishes and recipes to make especially when the veggies are in season. This is soooo delicious!!
★★★★★
Kate
Wonderful to hear, Alex!