Zucchini Pasta With Mushrooms Eggplant And Roasted Peppers Recipes

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ROASTED EGGPLANT AND ZUCCHINI PASTA



Roasted Eggplant and Zucchini Pasta image

This chunky eggplant and zucchini pasta is quick to make in just 30 minutes and features hearty vegetables that are roasted to bring out maximum flavour.

Provided by Melissa

Categories     Main Course

Time 25m

Number Of Ingredients 11

1 medium eggplant (chopped)
1 medium zucchini (chopped)
2 1/2 tablespoons olive oil (divided)
1 teaspoon salt (divided)
Pepper (to taste)
1/2 medium onion (diced)
2 cloves of garlic (finely chopped)
4 Roma or plum tomatoes (cored and chopped)
1 1/2 cups (350 ml) plain tomato sauce
14 oz (400 grams) dry pasta
Your choice of fresh herb for garnish

Steps:

  • Preheat the oven to 400 F / 200 C.
  • Place the chopped eggplant and zucchini on a baking pan and drizzle with 1 1/2 tablespoons of olive oil, 1/2 teaspoon salt and black pepper to taste. Toss with your hands to coat the veggies then place in the oven. (The oven doesn't need to be fully preheated, just put the pan in and the veggies will start cooking). Roast for 20 - 30 minutes, tossing halfway through until tender and beginning to brown.
  • Meanwhile prepare the sauce. Heat the remaining 1 tablespoon of oil in a large pan over medium heat and add the onion. Fry until soft and transparent then add the garlic and fry for another 30 seconds until soft. Add the chopped tomatoes and fry until soft and beginning to break down - about 5 - 10 minutes. Add the tomato sauce, 1/2 teaspoon salt and pepper to taste.
  • Cook the pasta in salted water according to the package directions.
  • When the eggplant and zucchini are done roasting, add them to the pasta sauce.
  • Drain the pasta and return it to the empty pot. Add half the sauce and veggies to the pasta and stir to coat the pasta in tomato sauce.
  • Divide into serving bowls and top each with a couple spoonfuls of the remaining eggplant and zucchini sauce.
  • Garnish with your favourite fresh herb.

Nutrition Facts : Calories 523 kcal, Carbohydrate 91 g, Protein 17 g, Fat 11 g, SaturatedFat 2 g, Sodium 1079 mg, Fiber 9 g, Sugar 14 g, ServingSize 1 serving

EGGPLANT, ZUCCHINI AND SWEET RED PEPPER STEW



Eggplant, Zucchini and Sweet Red Pepper Stew image

Makes a great veggie main meal!

Provided by Barbara Ann Ring

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 1h20m

Yield 4

Number Of Ingredients 15

1 eggplant, cut into 1 inch cubes
¼ cup olive oil
1 cup chopped onion
5 cloves garlic, chopped
½ cup Basmati rice
1 zucchini, cut into large chunks
1 large red bell pepper, chopped
3 fresh tomatoes, diced
1 cup Marsala wine
1 ½ cups water
½ teaspoon salt, or to taste
¼ teaspoon red pepper flakes
¼ cup chopped fresh basil
¼ cup chopped fresh parsley
1 sprig fresh rosemary, chopped

Steps:

  • Place eggplant in a colander and sprinkle with salt.
  • Heat olive oil in a Dutch oven or large pot. Rinse eggplant and pat dry. Saute until slightly browned. Stir in onion and saute until transparent. Stir in garlic and saute for 2 to 3 minutes.
  • Stir in rice, zucchini, red bell pepper, tomatoes, wine, water, salt and red pepper flakes. Cook over medium-high heat until mixture reaches a low boil. Reduce heat and simmer for 45 minutes, or until vegetables are tender.
  • Remove from heat and stir in basil, parsley and rosemary.

Nutrition Facts : Calories 402.3 calories, Carbohydrate 50.7 g, Fat 14.5 g, Fiber 6.3 g, Protein 5.5 g, SaturatedFat 2.1 g, Sodium 1054.3 mg, Sugar 16.5 g

ROASTED EGGPLANT AND MUSHROOMS



Roasted Eggplant and Mushrooms image

Eggplant, mushrooms, and zucchini are roasted together with a touch of tomato for a surprisingly robust side dish or sandwich filling.

Provided by PSPINRAD

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 55m

Yield 2

Number Of Ingredients 9

1 medium eggplant, peeled and cubed
2 small zucchini, cubed
½ small yellow onion, chopped
1 (8 ounce) package mushrooms, sliced
1 ½ tablespoons tomato paste
½ cup water
1 clove garlic, minced
½ teaspoon dried basil
salt and pepper to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Place eggplant, zucchini, onion and mushrooms in a 2 quart casserole dish. In a small bowl combine the tomato paste with the water, and stir in garlic, basil, salt and pepper. Pour over the vegetables and mix well.
  • Bake in preheated oven for 45 minutes, or until eggplant is tender, stirring occasionally. Add water as necessary if vegetables begin to stick; however, vegetables should be fairly dry, with slightly browned edges.

Nutrition Facts : Calories 117.9 calories, Carbohydrate 25.8 g, Fat 1.1 g, Fiber 9 g, Protein 6.6 g, SaturatedFat 0.2 g, Sodium 111.1 mg, Sugar 13.3 g

ROASTED ZUCCHINI, MUSHROOMS, AND ONIONS



Roasted Zucchini, Mushrooms, and Onions image

Make and share this Roasted Zucchini, Mushrooms, and Onions recipe from Food.com.

Provided by Lorrie in Montreal

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

3 medium zucchini, halved lengthwise and sliced 1/4-inch thick (about 1 pound)
1 1/2 cups sliced mushrooms
1 yellow onion, sliced and separated into rings
2 -3 teaspoons extra virgin olive oil
1/4 teaspoon salt
1/2 teaspoon dried Italian seasoning

Steps:

  • Preheat oven to 450 degrees F.
  • Place all of the ingredients in a large bowl and toss to mix well.
  • Coat an 11x13-inch roasting pan or the bottom of a broiler pan with nonstick cooking spray and spread vegetable mixture over the bottom of the pan.
  • Bake for 15 minutes.
  • Stir the vegetables and cook for another 5 to 10 minutes, until they are tender and nicely browned.
  • Serve hot.

PASTA WITH EGGPLANT AND ZUCCHINI



Pasta With Eggplant and Zucchini image

This timeless summer pasta dish was brought to The Times in 1991 by Pierre Franey in one of his 60-Minute Gourmet columns. Like so many of his dishes, it is at once elegant and easy, and no trouble to put together on a weeknight. Sauté the sliced eggplant and zucchini until golden while you make a quick sauce of canned crushed tomatoes, olive oil, garlic and herbs in another pot. Throw everything together, and simmer for about 15 minutes. Toss with cooked pasta and a shower of Parmesan. Dig in.

Provided by Pierre Franey

Categories     dinner, easy, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 tablespoons olive oil
1 tablespoon finely chopped garlic
1 28-ounce can crushed tomatoes
4 tablespoons chopped fresh Italian parsley
2 tablespoons dried oregano
1/8 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper to taste
1 pound eggplant
1/2 pound zucchini
3/4 pound dry pasta, like ziti, fusilli, shells or rigatoni
4 tablespoons coarsely chopped fresh basil
4 tablespoons grated Parmesan cheese

Steps:

  • Heat 1 tablespoon of the olive oil in a saucepan and add the garlic. Cook and stir without browning. Add the tomatoes, parsley, oregano, pepper flakes, salt and pepper. Stir to blend, bring to a boil and simmer for 15 minutes.
  • Meanwhile cut off the ends of the eggplant and peel. Cut it into 1-inch cubes.
  • Cut the ends off the zucchini and slice into 1-inch thick slices.
  • Heat the remaining olive oil in a large skillet. When the oil is very hot, add the eggplant, zucchini, salt and pepper. Cook, tossing, until nicely browned and tender. Add to the tomato sauce. Mix well and cook for 15 minutes.
  • Drop the pasta into salted boiling water and cook to the desired degree of doneness. Drain and reserve 1/2 cup of the cooking liquid.
  • Return the pasta to the pot, add the reserved cooking liquid, the vegetable and sauce mixture, basil and Parmesan cheese. Toss and serve hot.

Nutrition Facts : @context http, Calories 609, UnsaturatedFat 14 grams, Carbohydrate 91 grams, Fat 20 grams, Fiber 12 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 1150 milligrams, Sugar 17 grams

ZUCCHINI PASTA WITH MUSHROOMS, EGGPLANT AND ROASTED PEPPERS



Zucchini Pasta With Mushrooms, Eggplant and Roasted Peppers image

This is my attempt at replicating a restaurant recipe for zucchini pasta... it's not EXACTLY the same, but it comes close enough, I guess! You can play around with the vegetables and amounts. I used more eggplant than I'm listing here, but I found it too prevalent and so I scaled it down to post the recipe. I also used less pasta sauce, but most people like more sauce than I do! You might also want to add a bit of salt or pepper when cooking the vegetables, though I didn't.

Provided by brokenburner

Categories     Vegetable

Time 45m

Yield 2 serving(s)

Number Of Ingredients 6

1 lb zucchini, unpeeled
4 cups water
8 ounces mushrooms, roughly chopped
6 ounces eggplants, cubed
4 ounces roasted peppers, chopped
1 cup pasta sauce, warmed

Steps:

  • Halve the zucchini lengthwise. Using a vegetable / potato peeler, peel long thin strands of zucchini (so that they somewhat resemble fettuccine). If desired, allow to sit at room temperature, uncovered, for a couple of hours -- this improves the texture of the zucchini.
  • TO COOK THE ZUCCHINI:.
  • Heat 4 cups of (salted) water to boiling. Cook the zucchini strands in the boiling water for one to two minutes, and then immediately rinse under cold running water to stop the cooking process.
  • TO COOK THE OTHER VEGETABLES:.
  • Put the mushrooms in a microwave-safe dish and cook on high until the mushrooms are soft, about five minutes. Repeat with the eggplant, adding it to the mushrooms so that it cooks in the mushroom's juices. Add the roasted peppers to the vegetables and microwave for one minute.
  • In a large bowl, toss the zucchini with the rest of the vegetables and 3/4 c pasta sauce. Spoon onto serving plates and top with the remaining 1/4 c sauce.

Nutrition Facts : Calories 174.3, Fat 3.9, SaturatedFat 0.6, Sodium 640.9, Carbohydrate 30.3, Fiber 7, Sugar 18.9, Protein 9.6

ROASTED ZUCCHINI, MUSHROOM AND EGGPLANT PARMESAN SANDWICHES



Roasted Zucchini, Mushroom and Eggplant Parmesan Sandwiches image

This fun easy and a bit healthier. A great way to individually serve individual servings of this traditional classic all the traditional flavors. Roasted eggplant, zucchini and portabellos, fresh mozzarella and parmesan, a bread crumb topping and of course a good tomato sauce. Baked and serve like sandwich stacked individually for each person. A great alternative to chicken or veal. Just really great. A main course with a side salad and bread. Or serve it as a side dish with some grilled chicken, fish or steak. It is not really hard at all.

Provided by SarasotaCook

Categories     Lunch/Snacks

Time 1h45m

Yield 6 Sandwiches, 6 serving(s)

Number Of Ingredients 16

2 eggplants (I like the Japanese or the small eggplants, no need to peel, you will need 12 slices total)
1 zucchini (About 3 slices cut in half - 6 slices total, skin on cut lengthwise)
6 slices portabello mushrooms
28 ounces crushed tomatoes
15 ounces tomato puree
2 tablespoons dried Italian seasoning
1 onion (medium fine chopped)
2 tablespoons garlic, minced
2 tablespoons fresh basil, and chopped
1 tablespoon fresh parsley, and chopped
18 1/4 inches slice fresh mozzarella cheese (they can be cut in half or broken up, make sure it is very thin sliced. Freeze ahead and then use a )
2 cups parmesan cheese
2 cups Italian seasoned breadcrumbs
4 tablespoons olive oil (1 for the bread crumbs, 3 for the vegetables)
3 tablespoons kosher salt
1 1/2 teaspoons ground black pepper

Steps:

  • Vegetables -- Thin slice the zucchini, lengthwise and then cut in half skin on, same with the eggplant. Then slice the portabellos the same way. Drizzle all with olive oil, salt and pepper and place on a cookie sheet lined with foil or parchment paper and cook 15-20 minutes until golden brown and 1/2 way cooked. Lightly soft but not over done. Remove and let cool.
  • Sauce -- Add a little olive oil just a teaspoon to a pot and add the onion, garlic and cook for 3-4 minutes until soft. Add the tomatoes, basil, parsley, a little salt and pepper and cook and just let simmer for 10-12 minutes as you prepare all the other ingredients.
  • Topping -- Make the bread crumbs, just mix the bread crumbs and olive oil in a small bowl to combine.
  • Sandwich time -- Now, we are making a sandwich basically. Three layers. First add a little sauce about 3/4 cup to the bottom of a small casserole dish. Then -- Eggplant (1 slice), sauce (just a tablespoon or so), and cheese (1 slice of mozzarella and then 1 tablespoon of parmesan) and a sprinkle of bread crumbs. Then zucchini, sauce (1 tablespoon or so), cheese (1 slice of mozzarella and then 1 tablespoon of parmesan) and a sprinkle of bread crumbs. Then mushrooms, sauce , cheese (1 slice of mozzarella and then 1 tablespoon of parmesan) and a sprinkle of bread crumbs. Then topped with eggplant, and the sauce. Divide among the 6 sandwiches and top well. Then top with bread crumbs, and parmesan.
  • Bake -- at 350 for 30-40 minutes until nice and bubbly and bread crumbs are nice and brown. My oven takes around 30 minutes.

Nutrition Facts : Calories 492.9, Fat 21.5, SaturatedFat 7.7, Cholesterol 29.7, Sodium 5013, Carbohydrate 56.4, Fiber 11.2, Sugar 15.9, Protein 23.1

ROASTED BABY EGGPLANT, TOMATO, AND ZUCCHINI



Roasted Baby Eggplant, Tomato, and Zucchini image

I made this up last night looking for something to do with a bag of beautiful baby eggplants I got. They were purple eggplants, but smallish. They were nice because they did not have a lot of seeds. I did not seed the tomatoes and they were just fine. This is ridiculously good. Way beyond the effort it takes to make it. Tastes nice warm or cool.

Provided by homecook626

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 1h20m

Yield 8

Number Of Ingredients 7

4 small purple eggplants, cut into 1 1/2-inch cubes
1 pinch salt and freshly ground pepper to taste
5 Roma (plum) tomatoes, or more to taste, cut into 1 1/2-inch cubes
2 zucchini, cut into 1 1/2-inch cubes
1 large yellow onion, cut into 1 1/2-inch cubes
5 cloves garlic, or more to taste, peeled
2 tablespoons olive oil, or to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil.
  • Put eggplant cubes in a colander set over a bowl. Sprinkle salt liberally over the eggplant cubes; let sit to drain for 30 minutes.
  • Toss tomatoes, zucchini, onion, and garlic together in a bowl. Drizzle olive oil over the mixture and toss to coat; season with salt and pepper.
  • Rinse eggplant to remove salt and pat dry with paper towel; add to the tomato mixture and stir. Add olive oil as necessary to assure the eggplant cubes are coated. Spread the vegetable mixture onto the prepared baking sheet.
  • Roast in preheated oven until the vegetables are tender, about 30 minutes.

Nutrition Facts : Calories 92.6 calories, Carbohydrate 14.6 g, Fat 3.9 g, Fiber 6.9 g, Protein 2.7 g, SaturatedFat 0.6 g, Sodium 28.8 mg, Sugar 6.3 g

PASTA WITH RED BELL PEPPER, MUSHROOM, AND ZUCCHINI



Pasta With Red Bell Pepper, Mushroom, and Zucchini image

Make and share this Pasta With Red Bell Pepper, Mushroom, and Zucchini recipe from Food.com.

Provided by ratherbeswimmin

Categories     Low Cholesterol

Time 1h13m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon vegetable oil
1/2 red bell pepper, sliced into 3/8 inch strips and strips halved
6 green onions, sliced (include some tender green tops)
1/4 lb mushroom, sliced
1 zucchini, sliced lengthwise, then sliced into 3/8 inch pieces
2 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes
salt
fresh ground black pepper
4 -5 basil leaves, chopped
8 ounces mostaccioli pasta, cooked and drained
1 tablespoon olive oil or 1 tablespoon butter
1/3 cup freshly grated parmesan cheese, plus more for topping
1/4 cup chopped parsley

Steps:

  • In a large nonstick skillet, warm oil over medium heat; add in bell pepper, onion, mushrooms, zucchini, and garlic.
  • Stir/saute until tender crisp, about 6-8 minutes.
  • Add in tomatoes, salt, pepper, and basil; cook until flavors are blended, stirring occasionally, about 20 minutes.
  • Toss with pasta, oil, cheese, and parsley until well mixed.
  • Tranfer to a warm platter; serve immediately; top with more cheese, if desired.

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2014-05-06 Instructions. Preheat oven to 400° Line a rimmed baking sheet with aluminum foil or parchment paper. In a large mixing bowl, combine eggplant, zucchini, mushrooms, garlic, rosemary, olive oil, Balsamic Vinegar, onion flakes, sea salt, and black pepper. Toss until vegetables are coated and ingredients are well mixed.
From peaceloveandlowcarb.com


ROASTED MUSHROOMS, ZUCCHINI AND EGGPLANT WITH ROSEMARY
Roasted Mushrooms, Zucchini and Eggplant with Rosemary. 1 rating · 1 hour · Vegan, Gluten free, Paleo · Serves 6. Hungry Foodie . 19k followers. Side Dish Recipes. Veggie Recipes. Real Food Recipes. Keto Recipes. Vegetarian Recipes. Cooking Recipes. Healthy Recipes. Veggie Keto. Healthy Food. More information.... Ingredients. Produce. 1 3 sprigs fresh rosemary, …
From pinterest.com


10 BEST ROASTED EGGPLANT ZUCCHINI MUSHROOMS RECIPES | YUMMLY
Roasted Eggplant Zucchini Mushrooms Recipes 288,025 Recipes. Last updated Feb 20, 2022 ...
From yummly.co.uk


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