Ingredients
Units
Scale
- 1 pint grape tomatoes, halved
- 1 eggplant, cubed
- 1/8 tsp sea salt
- 1/8 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp dried italian seasoning
- 1/4 cup olive oil, divided
- 7oz kalamata olives
- 6 oz pasta (any shape or variety you like)
- one bunch of basil (about a handful)
- 4 oz mozzarella pearls
- 2 tsp parmesan
- 3 tsp balsamic vinegar (plus more to taste)
- cooking spray
Instructions
- Preheat oven to 400 degrees and lightly grease a sheet pan with cooking spray.
- Arrange the prepped eggplant, tomatoes and olives on a the sheet pan.
- Season the veggies with the sea salt, black pepper, dried italian seasoning and drizzle with 1/8 cup of the olive oil.
- Toss to coat and bake for 30 minutes, stirring half way through.
- Meanwhile, cook pasta according to package instructions.
- Place cooked pasta in a large bowl and top with the roasted veggies.
- Add the mozzarella pearls, chopped fresh basil and drizzle with the remaining 1/8 cup of olive oil and the balsamic vinegar.
- Toss everything together and sprinkle with parmesan cheese.
- Enjoy!!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner
- Cuisine: Italian