You are here: Home » Recipes » Spaghetti with Roasted Vegetables Spaghetti with Roasted Vegetables Recipe by Relish Contributor Yield 4 servings Serve this pasta and vegetable dish with your favorite marinara sauce, topped with freshly grated Parmesan and lemon juice. PrintEmail Ingredients Olive Oil Marinade:3 tablespoons extra-virgin olive oil2 tablespoons balsamic vinegar1 tablespoon lemon juice3 garlic cloves, minced2 teaspoons dried Italian herbs1 teaspoon crushed fennel seeds1/2 teaspoon dried red chili flakes1/4 cup dry red wine such as chianti, burgundy or merlot, optionalRoasted Vegetables with Spaghetti:2 medium zucchini2 medium yellow squashes1 small eggplant with peel1 red onion, peeled and cut into 1-inch wide wedges1 tomato, cut into wedges1 (3-ounce) bunch fresh basil, coarsely chopped Salt, to taste1 pound dried spaghetti, cooked according to package directions Instructions To make marinade: Combine all ingredients in a nonreactive container. To make vegetables: Cut the zucchini, squashes and eggplant in half crosswise and then cut each half lengthwise into 1/2-inch thick slices. Combine all these vegetable slices in a nonreactive container. Add marinade and toss to coat. Cover and marinate for at least 1 hour at room temperature or overnight in the refrigerator. Preheat oven to 425F. Place all vegetables except tomatoes and basil in a nonreactive roasting pan. Roast 20 minutes or until almost tender. Add tomato wedges and roast 5 minutes longer. Add basil and season with salt. Serve vegetables over pasta.