This Marinated Roasted Vegetable Pasta dish is a great way to use up vegetables in your fridge that are on their way out. Don’t waste food. Roast the veggies, add a zesty marinade, and serve tossed with pasta.

I had a small eggplant, yellow squash, and zucchini that were looking a little worse for wear. I chopped them into bite-sized pieces and made a vegetarian pasta dinner. The results were amazing.

Try adding different vegetables based on what you have on hand. I also had some mushrooms, so I added them in the last five minutes of the cooking time.

The recipe makes a deliciously fragrant hot pasta meal, and is just as wonderful served cold as a pasta salad.

marinated roasted vegetable pasta

Marinated Roasted Vegetable Pasta

Roasted vegetables in an herby vinaigrette marinade.
Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Italian, Mediterranean
Servings 4


  • 1 small eggplant cut into small cubes
  • 1 yellow squash cut into small cubes
  • 1 zucchini cut into small cubes
  • 1 red bell pepper cut into small pieces or strips
  • 1 yellow bell pepper cut into small pieces or strips
  • 2 shallots chopped
  • 3 cloves garlic minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 cup extra-virgin olive oil
  • 1 pint white button or cremini mushrooms cut into quarters
  • 1 pound rotini pasta
  • 1/4 cup fresh parsley chopped
  • 2 scallions chopped

For the marinade

  • 1/3 cup extra-virgin olive oil
  • 1/3 cup freshly squeezed lemon juice
  • 2 cloves garlic minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 teaspoon red pepper flakes


  • Preheat oven to 475 degrees F. Spray a baking sheet with nonstick cooking spray.
  • In a large mixing bowl, add the eggplant, squash, zucchini, bell peppers, shallots, garlic, salt, pepper, and olive oil.
  • Toss together to coat with the olive oil, spread out on a baking sheet in a single layer.
  • Roast in oven for 15 minutes. Remove, and toss the vegetables. Return to the oven for another 10 minutes. Remove, and add the mushrooms. Return to the oven and cook for another 5 minutes. The total time should be about 30 minutes, until the vegetables start to brown. We’re using a high heat to try to get the vegetables to char a little bit.
  • Transfer the cooked vegetables back to the large mixing bowl. Pour on half of the marinade, and toss to coat. Set aside. You may want to cover the bowl with foil to keep the vegetables warm.
  • Bring a large pot of water to boil over high heat. Add a large pinch of salt. Add rotini and cook according the package instructions for al dente. Drain, reserving about 1/2 cup of the cooking water.
  • Add the pasta to the mixing bowl with the vegetables. Add the fresh parsley and scallions. Pour on the remaining marinade, and toss until well combined.
  • Serve with a sprinkling of Pecorino Romano cheese.



Use any small pasta shape you like. The curly shapes like rotini, rotelli, and fusilli work best.
This dish works well as a hot pasta meal, and is also wonder served cold as a pasta salad.
You can substitute white wine vinegar for the lemon juice if desired.
Keyword pasta, vegetarian

chopped vegetables and garlic

marinated chopped vegetables

marinated chopped vegetables on a sheet pan

marinated roasted vegetables in a mixing bowl

mixing bowl with pasta, scallions, and parsley

mixing bowl with pasta, scallions, parsley, and marinade

marinated roasted vegetable pasta

pasta and vegetables on a fork

marinated roasted vegetable pasta served as a cold salad