Eat Seasonal: Easy Roasted Vegetable Spaghetti

I want to talk about tomatoes and corn, eggplant and zucchini, and all the other beautiful produce that is so abundant right now, but first, I must say thank you all for your kind responses to my last post.

You commented, emailed and left messages on social media; I read every one and was much encouraged. It really helped to hear from so many people that the emotional toll of a car accident is just as severe as the physical one. As it turned out, after a week of exhaustion, sensitivity to noise, and bad headaches, the conclusion is that I did suffer a mild concussion. Rest is needed, as is time away from screens, so this post will be short.

Fortunately I developed and photographed this simple summer pasta the day before the accident, and I’m so excited to share it. If your kitchen is anything like mine, there’s a pile of vegetables begging to be roasted and tossed with pasta, herbs and olive oil tonight

September seasonal vegetables

This new favourite pasta all started with a box of vegetables both from my garden and a local farm stand. My basil was two feet tall and threatening to flower if I didn’t use it. I fell under the spell of the sleek and elegant eggplant (just like every September) and decided they must go in a pasta dish with the zucchini, basil and onions.

september tomatoes

Also these tomatoes! Every single one is handpicked from my garden and my generous neighbour’s plot. We’ve been eating them in salads and cooking them for pizza sauce. I’ve made ketchup and slow roasted even more to freeze. Still, we have in abundance and so they made it into this pasta, too.

Eat Seasonal: Easy Roasted Vegetable Spaghetti || Simple Bites #recipe #dinner #vegetarian

A quick chop of the vegetables, then a fast roast while the pasta cooked, and everything was tossed together right on the sheet pan. As the vegetables released their juices, the piping hot spaghetti absorbed them, making for a flavour that far exceeded the complexity of the dish. All that was needed was a sprinkle of Parmesan cheese. Oh, and I added a few chopped zucchini blossoms too.

Eat Seasonal: Easy Roasted Vegetable Spaghetti || Simple Bites #recipe #dinner #vegetarian

So how about this: if I can bring you this recipe despite a mild concussion, can you do your part and give it a go for dinner? Let me know how you liked it in the comments and give all the details if you customized it with other vegetables. I’m thinking it would be great with roasted cauliflower, or even brussels sprouts.

It’s the season to embrace vegetables in every way, shape and form and this pasta is the perfect vehicle.

Eat Seasonal: Easy Roasted Vegetable Spaghetti || Simple Bites #recipe #dinner #vegetarian

Easy Roasted Vegetable Spaghetti

Simple and seasonal, this fresh vegetarian dinner is perfect for weeknight suppers.
5 from 2 votes
Print Pin Rate
Course: Main Dishes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 people
Author: Aimee


  • 6 spring onions
  • 2 sweet bell peppers red, orange or yellow
  • 2 medium zucchini
  • 2 medium eggplant
  • 4 large cloves garlic
  • 1/2 cup olive oil extra virgin
  • 3 Tablespoons chopped fresh oregano
  • 1 pint cherry tomatoes
  • 1 teaspoon salt
  • 1/2 teaspoon fresh black pepper
  • 1 pound whole grain spaghetti
  • 1/4 cup fresh basil
  • 1/2 cup freshly grated Parmesan cheese to finish


  • Preheat oven to 400F. Bring a large pot of salted water to a boil.
  • Leaving out the tomatoes, wash all the vegetables and give them a rough chop. Really, they don't have to be pretty, just keep everything relatively uniform.
  • Toss the vegetables in 1/4 cup of olive oil and the oregano. Sprinkle with salt and pepper and toss to coat.
  • Roast the vegetables for 20 minutes on a large baking sheet. Add the tomatoes, toss the vegetables and redistribute on the sheet. Roast for an additional 10 minutes.
  • Just after you add the tomatoes to the pan, tip the spaghetti into the boiling water. Cook for 10 minutes or according to package directions.
  • Drain the pasta. Remove the vegetables from the oven and add the pasta on top. Toss everything together, along with the fresh basil and remaining 1/4 cup of olive oil.
  • Serve piled high in a bowl with plenty of freshly grated Parmesan cheese.

Eat Seasonal

We’re heading into autumn! Here are twelve recipes to help you make that transition from the talented group of bloggers behind our monthly #EatSeasonal project. Tag your cooking and baking with #EatSeasonal on Twitter and Instagram to join in.

12 Seasonal Recipes for September

Shredded Hoisin-Blackberry Chicken Tacos with Crunchy Slaw by Floating Kitchen

Raspberry Peach Hand Pies by Foodie Crush

Roasted Red Pepper and Sweet Potato Soup by Cafe Johnsonia

Pumpkin Apple Cake with Caramel Sauce by Climbing Grier Mountain

Zucchini Banana Brownies by Kitchen Confidante

Pesto Chicken Stuffed Spaghetti Squash by Cookin’ Canuck

Classic Carrot Cake by Vintage Mixer

Easy Roasted Vegetable Spaghetti by Simple Bites

Peach and Arugula Pizza by Letty’s Kitchen

Thai Carrot Cucumber Noodle Salad with Peanut Lime Dressing by Flavor the Moments

Slow Cooker Red Lentil Cauliflower Curry by Well Plated

Creamy Tomatillo Ranch Dressing by Mountain Mama Cooks

What are you cooking and baking with seasonal produce this month?

About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

Subscribe For Free!

Like reading this post?
Get more delivered to your email inbox.


  1. 5 stars
    This sounds so yummy!! And I’ll be praying for you!

  2. I am so glad that you are okay. Get some rest and we will be keeping you in our prayers. In the meantime, I will definitely be making a big batch of spaghetti. Those tomatoes are stunning!

  3. Just read the previous post…how terrifying, Aimee!! Happy to hear you are okay although sorry you are in that much pain. I’ve had a near miss recently simply because I am short and my view was obstructed and I just couldn’t see a car coming. Just that little mishap left me panicked for hours! I hope you get some rest and help with the kids!!! Hugs!!

    • Thanks for reading, Julia. Yikes! Yes, it’s incredible how fast it can happen. :/
      I’m resting up! Sorta, as much as possible with a 3 year old around.

  4. I’m sorry to read about your accident. Thankfully your children didn’t get hurt. Take the time to heal properly.

    I had an accident a few years ago with my youngest daughter in the car.
    We weren’t hurt, but I went into shock. I couldn’t drive for days.

    What a co-incidence that you published this recipe today. My youngest daughter requested pasta with roasted vegetables for supper tonight!

    Wishing you a speedy recovery.

  5. Thank you for the lovely ideas. Hope you are able to get lots of quiet rest and good daytime care from Dr Clara : )

  6. So glad you are OK. What a terrifying experience. Take the time to heal, both physically and emotionally. I’m thinking of you and sending you good thoughts. Gorgeous end of summer pasta. You have such a beautiful, plentiful garden! It should be celebrated!

  7. It’s dangerous reading your blog posts before dinner. Because the photos are liable to make me scrap the plans of repurposing leftovers and choose instead delicious fresh pasta. As it is, we had this same dish last Thursday. I chose squash, zucchini, mushrooms, onions and tomatoes. But I like your method of roasting them and then tossing the pasta in right on the baking sheet. So simple!

  8. I’m so sorry to hear about the accident and your concussion, and I wish you a very speedy recovery! I can definitely make this for dinner — this dish just screams flavor with all that fresh produce, and I have tomato envy! My garden will be full of tomatoes next year I hope as I’m just starting my first winter garden now. Pinning to try!

  9. I love all of the colors of summer in this bowl. Your tomatoes are truly stunning! And I’m glad to hear you are feeling a bit better. I’m so sorry to hear about the car accident!! Take care!!!

  10. 5 stars
    My husband enjoyed making this recipe tonight! (at my request!) We used broccoli and tomatoes, which unfortunately are probably not seasonal at the moment, but were what was on hand. Also used one of those frozen basil blocks instead of fresh basil. It turned out yummy!!

  11. Toni Laforge says

    The dish looks lovely. And I pray for you to feel better too

Speak Your Mind

Recipe Rating