I feel like I’m scrambling to make everything that encompasses summer as it is quickly coming to an end. The other day I made large batches of chunky marinara sauces to freeze and use throughout the week. Since it was Monday, I was obviously going to have to do something vegetarian. Obviously 😉
The master plan was to grill some veggies, mix with some marinara sauce and serve with spaghetti. I went into the store and start grabbing some seasonal veggies like eggplant, red bell pepper, zucchini and mushrooms to throw on the grill. All of these vegetables were going to work because they really do take on an earthy, almost meaty flavor to them and we need that for vegetarian meals. But here’s the thing, what I didn’t realize I was doing at the time I was grabbing the veggies, was that I was grabbing the making of a ratatouille.
The minute I put the grilled veggies in the sauté pan with the marinara sauce I realized I was going to make ratatouille with pasta. I kinda got excited because I had every intention of making a ratatouille before the summer was over and I totally just did it unintentionally. I’m a genius or an idiot but I’m ok with either one!!
It really turned out to be a great meal. I’m actually going to make a few batches of it and put in the freezer for the winter. It was a Dwight approved vegetarian meal and that’s always important!
Spaghetti with Ratatouille
- 1 cup of marinara sauce
- 1 small eggplant
- 1 small red bell pepper
- 1 portobello mushroom
- 1 large zucchini
- Parmesan cheese
- 6-8 ounces spaghetti
- Slice the eggplant in about 1/2 inch slices, place in a colander and liberally salt. Leave alone for 15-30 minutes
- Start prepping the rest of the vegetables for the grill. Cut the red bell pepper in large chunks, quarter the zucchini, then rub all the veggies with olive oil and salt.
- Start your grill. Grill the veggies until just tender. Maybe 10 minutes.
- Bring a pot of water to a boil. Salt. Cook the pasta.
- Both the grilling of the veggies and the cooking of the pasta happens at the same time.
- Once the veggies and pasta are cooked, toss everything into a large saute pan mix together until heated through.
- Top with basil and grated Parmesan cheese.
High Fiber, Vegetarian, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added, Kosher