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!
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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