Ratatouille Pasta

2 cups diced zucchini
2 cups diced eggplant
1 onion, diced
3 cups cherry tomatoes
¼ cup olive oil
4 cloves garlic, minced
1 medium onion, minced
5 sun dried tomatoes, minced
1 tablespoon tomato paste
1 teaspoon dried Italian herb seasoning
¼ teaspoon dried thyme
¼ teaspoon dried basil
1 ¼ teaspoon salt
¼ teaspoon fresh ground pepper
8 oz. spaghetti
fresh basil, julienned,
fresh parsley, chopped
Parmesan cheese


Preheat the oven to 400 degrees. In a large mixing bowl, combined diced zucchini, eggplant, onion, and cherry tomatoes.
In a small bowl, combine the olive oil, minced garlic, sun-dried tomatoes, tomato paste, and 1 tablespoon minced onion. Add the herbs, salt, and pepper. Add this mixture to the vegetables and toss until everything is well coated.
Line a sheet pan with non-stick foil or parchment paper. Spread the vegetables evenly on the pan. Place in the oven and roast for 45 minutes, stirring the vegetables once halfway through baking.
Cook your spaghetti until al dente and toss with the roasted ratatouille, fresh basil, parsley, and parmesan. Serve!

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