Since I have been to Little Italy, I’ve been inspired to experiments with vegetarian dishes. I came to understand one of the most important parts of exploring new dishes and going for tasting. I would never think of cherish the wholesome roasted eggplants with lots of garlic and olives oil if it wasn’t for a new vegetarian pasta dish I have recently indulged outside my kitchen. I would never figure out the way to use herbs so generously yet not overpowering the dish if I didn’t notice how the flavors in different dishes playout at the tasting tables.
This morning, I peeled some eggplants, sliced and placed them on a baking tray. I crushed some garlic, tore some asparagus, diced and sliced some veggies and threw them in the same tray, then drizzled some olive oil and threw in some thyme, rosemary, a little sage and oregano… if I had some mushroom, I would add them too.
While I baked them in the oven, my kitchen smelled cozy. I cooked some pasta and made some lemonade while waiting for them to turn cook. By the time, the vegetable were baked to perfection, I whipped the dish up in less than a minute. How simple is that? And yes, it’s everything I was hoping for.
Pasta with Roasted Vegetable
Ingredients: (2 servings)
100 gm raw pasta
1 large eggplants- peeled and sliced
1/2 bell pepper
1 onion- sliced
1 large tomato- diced
½ zucchini- sliced
12-15 asparagus- sliced
3 cloves garlic- roughly chopped
Salt and pepper to taste.
Some herbs of your choice: oregano, thyme, rosemary, sage- chopped
3 tbsp olive oil
1. Arrange all vegetable in the baking tray, add garlic and herbs, add some salt and drizzle with 2 tbsp olive oil. Bake in preheated oven at 200 C for 20 minutes or until the vegetables are cooked and soft.
2. Cook pasta until al dente. Toss in a little olive oil and keep aside.
3. In a large bowl, mix pasta and roasted vegetable, add more olive oil and season with salt and pepper. Serve hot.
Tes (tweet to me at @Testerfly)