Monday, August 20, 2012

Meatless Monday - Roast veggie and herb fettuccine

This pasta was a lot of fun, as I got to use all of the delicious herbs that have been growing in my garden lately. (That reminds me - I need to do an update!) They really do pack a punch when cooking with tomatoes and zucchini and plain pasta, and I love that you can cater it to your own tastes and what you have growing in your own garden. I'm guessing this dish will never taste the same twice!

I also served it with some sourdough slices that I buttered, spread with garlic and salt and grated parmesan-style cheese over, and popped in the oven for a bit with the grill on - crispy, buttery, garlicky goodness! Especially nice with such a simple pasta.

This dish is so easy - all the veg and the sauce gets made in the one pan, which makes cleaning a breeze. I used fresh fettuccine because I like it better, but you can use whatever you like!

Serves 4.

olive oil
4 red, ripe tomatoes cut in wedges
4 small zucchinis, cut in thick-ish rounds
1 eggplant, cut into small-ish dice (you want it to cook in time with the other things that are quicker)
assorted herbs to taste - I used fresh oregano, tarragon, rosemary, parsley and basil - and lots of them!
1/4 - 1/2 cup balsamic vinegar
1 tsp sugar
1 tsp dijon mustard
salt and pepper
fettuccine, cooked according to directions


1. Preheat oven to 200C.

2. Pour a little olive oil in a baking tray and add veggies, tossing to coat.

3. Cook 20 minutes or so until tomatoes are just collapsing and other veg is picking up a little colour. You don't want the tomatoes to be complete mush, so keep an eye on it.

4. Remove from heat and add herbs. Mix balsamic with sugar, dijon, salt and pepper and pour over veggies, mixing gently with the oil at the bottom and any juices the veggies have given off during cooking.

5. Serve over fettuccine with fresh rocket or spinach or whatever you have in your garden on top.

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  1. Ooh, I just love roasted veggies in pasta sauce, especially pumpkin. Jealous of your garden - can't wait to get into mine!!

  2. Yum...looks delicious!
    We are having a veggie frittata tonight for is my go to for an easy Monday night dinner!

  3. Amy {The Misadventurous Maker}August 20, 2012 at 1:33 PM

    This looks delicious Stace! I'd never thought of using mustard and balsamic together before, but I adore both flavours so will definitely give it a go!

    PS Hope it's ok I seem to keep making sweet dishes and linking them on Meatless Mondays?!?! You're pregnant, so ice cream or frozen yoghurt for dinner is totally acceptable right?!?!?!

  4. There is nothing better than roasted veggies on top of a pasta.. your fettuccine looks fabulous.
    Thanks for hosting ...

  5. Totally! and once upon a time I talked to a salad chef (yep, just made only salads) and he told me the secret to balsamic dressing was always mustard xx

  6. You're welcome! and I'd do anything for a roasted tomato :)