Summer is right around the corner and this roasted veggie pasta is a simple and delicious showcase for your farmer’s market veggie haul!

This recipe is versatile. You can swap the veggies out based on your preference or what you have on hand. Chickpea pasta helps to round this meal out as a plant-based source of protein, but you can also add your choice of additional protein such as chicken!


  • 1 Eggplant (large, diced into half-inch pieces)
  • 1 Zucchini (medium, chopped)
  • 2 cups Cherry Tomatoes
  • 2 Carrot (medium, sliced)
  • 1/2 cup Red Onion (large, sliced)
  • 3 Garlic (cloves, minced)
  • 2 1/2 tbsp Thyme (fresh)
  • 1/4 tsp Sea Salt (to taste)
  • 10 oz Chickpea Pasta (dry)
  • 2 tbsp Balsamic Vinegar (to taste)


  1. Preheat the oven to 425ºF (220ºC). Line your baking sheets with parchment paper.
  2. In a large bowl, toss together everything except the pasta and balsamic vinegar. Transfer to the baking sheets and spread the veggies in an even layer. Roast for 20 minutes.
  3. Meanwhile, cook the pasta according to the package directions. Drain the water and return the pasta to the pot.
  4. Add the roasted veggies to the cooked pasta and stir in the balsamic vinegar. Taste and adjust the salt, thyme, or balsamic vinegar as needed. Enjoy!


  • Leftovers: Refrigerate in an airtight container for up to four days.
  • Serving Size: One serving equals approximately 1 1/2 cups.
  • More Flavor: Add your choice of additional herbs and spices, or use a dressing of your choice instead of balsamic vinegar.
  • Additional Toppings: Add spinach, marinated tofu, chicken, turkey, tuna, avocado, or sunflower seeds.