Why We Like It
Get ready for a restaurant-quality dish that - yes! - includes eggplant. If you are vegetarian, simply skip the fish as the roasted eggplant and mushrooms are plenty "meaty" enough. So incredibly delicious!
Preheat oven to 400 degrees
Roast the Veggies:
Add to a large bowl and stir to combine.
Spread the vegetables evenly between two baking sheets in a single layer.
Roast in the oven for 15 minutes. (If not cooking the fish, after 15 minutes you will want to toss the veggies and roast for 10 minutes more.)
In preparation for cooking the pasta, place a large pot of water on to boil.
Prepare the Fish (OPTIONAL):
Place the fish in a 9 inch x 13 inch baking dish.
Season and Cook the Fish:
Add to a small bowl and stir to combine.
Spread evenly over all four fish fillets.
After the vegetables have roasted for 15 minutes, remove them from the oven and toss them and return to the oven.
Add the fish to the oven now too. Bake everything for 10 minutes until eggplant is tender, tomatoes are bursting and fish flakes easily.
Cook the Pasta:
Cook pasta according to package directions for al dente pasta (tender but firm).
Drain and place in a large serving bowl.
Put it All Together:
Add to the bowl with the pasta, along with the roasted vegetables and toss to combine.
Serve and Enjoy!
Top pasta with cheese and fresh basil and serve with fish, if desired.
Nutrition Information for one serving (1 3/4 cup pasta and vegetables with one 6 oz - before cooking - fish fillet)
- Calories: 540
- Fat: 18 g
- Saturated Fat: 3 g
- Total Carbohydrate: 52 g
- Cholesterol: 77 mg
- Fiber: 12 g
- Sugars: 13 g
- Protein: 44 g
- Sodium: 550 mg
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