Roasted Veggie Mediterranean Pasta

There’s something comforting about roasted vegetables and pasta tossed together in a bowl — especially when it’s balanced with mozzarella and summer tomatoes. This recipe is a personal favorite for meal prep and for entertaining. It’s easy to make, endlessly customizable, and delicious hot or cold. It’s tossed with just enough olive oil and seasoned simply, making it one of those dishes that feels like comfort food without weighing you down.

Perfect for lunches, picnics, or dinner parties — and if you’ve got leftovers, you’ll find they taste even better the next day.

Ingredients

1 box of pasta
4 tablespoons SOOC Tuscan Herb olive oil
1 teaspoon SOOC Garlic medley sea salt
1-2 eggplants, peeled and cubed
2-3 zucchinis, chopped and cubed
2 cans diced tomatoes
2 cups baby pearl mozzarella balls
pepper

Directions

Cook box of pasta according to directions on the box. While cooking preheat oven to 400 degrees.

Grab a parchment lined baking sheet and place eggplant and zucchini onto pan. Toss with 2 tablespoons olive oil, garlic salt, and pepper and roast for 15-20 minutes.

Grab a large bowl and add pasta, zucchini, tomatoes, eggplant, and remaining olive oil. Serve hot or cold!