Ratatouille Pasta Salad



  1. Preheat your oven to 450°F
  2. Slice your eggplant, zucchini, and yellow squash into similar size chunks. Coat with olive oil, salt, and pepper
  3. Transfer to a baking dish and throw your garlic cloves (whole) around the tray and top the tray with your thyme and rosemary which you’ve finely chopped. Toss everything together
  4. Bake at 450°F for about 25-30 minutes, flipping halfway through. At the 15-minute mark, add in your cherry tomatoes and mix with everything to combine
  5. Cook your pasta in salted water according to package instructions. Drain and cool
  6. In a large mixing bowl, add your cooled pasta, cooled veggies, ¾ of your container of parmesan, salt/pepper to taste, more fresh thyme and rosemary if desired, and about ½ (more or less depending on taste) of your balsamic vinaigrette. Mix well to combine
  7. Chill in the fridge for 20 minutes before serving. Top with remaining parmesan when serving

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