Pasta with Roasted Vegetables and Goat Cheese

Makes 4 servings

This dish is a great way to increase your vegetable intake. Prepare the recipe with the ingredients here or with any favorite vegetables. Leftovers are delicious served cold or reheated for lunch the next day.


4 cups cubed zucchini 1 L
2 cups cubed eggplant 500 mL
2 cups coarsely chopped red bell peppers 500 mL
1 cup coarsely chopped sweet white or red onions 250 mL
2 tsp olive oil 25 mL
1 1/2 tsp dried Italian seasoning or French herbs 7 mL
8 oz rotini, penne or other pasta 250 g
3 1/2 to 4 oz soft crumbled goat cheese 100 to 125 g
  Grated Parmesan cheese (optional)  
  • Preheat oven to 425°F (220°C) 
  • Large rimmed baking sheet, greased


Step 1
Combine zucchini, eggplant, peppers and onions in a large bowl. Add oil and Italian seasoning; toss to coat. Place vegetables in a single layer on prepared baking sheet; roast in preheated oven, stirring occasionally, for 30 to 40 minutes or until vegetables are golden and slightly softened.

Step 2
Meanwhile, in a pot of boiling water, cook pasta according to package directions or until tender but firm; drain.

Step 3
Toss vegetables with pasta. Sprinkle goat cheese over top; toss to combine or leave as is and sprinkle with Parmesan cheese, if desired.


For best flavor, use fresh herbs rather than dried, but add them at the very end with the cheese. Substitute about 2 tbsp (25 mL) fresh for every 1 tsp (5 mL) dried. 
Make Ahead
Vegetables can be roasted up to 1 day in advance. Reheat in a hot oven for 5 to 10 minutes or until piping hot.

Nutrition & Notes

Nutrition Information
Valeur nutritive
% Daily Value
% valeur quotidienne
Calories / Calories 405
Fat / Lipides 13.9 g
Saturated / saturés 4.9 g
+ Trans / trans 0.2 g
Cholesterol / Cholestérol 11 mg
Sodium / Sodium 102 mg
Carbohydrates / Glucides 56.6 g
Fiber / Fibres 5.1 g
Sugars / Sucres 10.5 g
Protein Protéines 15.1 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer
This recipe has cheese, grain and a whopping 4 servings of vegetables. When choosing vegetables for roasting, select those with darker colors of red, orange and green; they are richest in nutrients and phytochemicals. 
Renée Crompton, Dietitian