Mixed Roasted Veggies and Pasta

This is a recipe Frog Prince loves! 

Each summer when produce is plentiful, he requests this dish.  I often add it to the menu just to surprise him.  It’s a keeper!  We have a stove-top version too – for when it’s too hot to roast the veggies in the oven.

Mixed Roasted Veggies & Pasta – Adapted from Betty Crocker


  • 1 medium red bell pepper, cut into 1-inch pieces
  • 1 medium green bell pepper, cut into 1-inch pieces
  • 1 medium yellow bell pepper, cut into 1-inch pieces
  • 1 medium orange bell pepper, cut into 1-inch pieces
  • 2 medium zucchini, cut into 1-inch quarters
  • 1 medium red/purple onion, quartered & separated
  • 8 oz. fresh mushrooms, white or bella
  • 2 T basil
  • 2 T olive oil
  • 2 tsp. Italian seasoning
  • 1/4 tsp. each, salt & pepper
  • 2 C uncooked pasta
  • 2 medium tomatoes, cut into 2-inch pieces
  • 4 oz. Italian-style shredded cheeses (Parm, Ramano, Asiago)


In lightly greased 9×13 glass pan, place peppers, onion, zucchini and mushrooms.

Sprinkle the veggies with basil.

In a small bowl, mix oil, vinegar, Italian seasonings, salt and pepper; drizzle over veggies.

Roast the veggies at 450 degrees for 10-20 minutes, stirring occasionally during that time. 

Meanwhile, boil the pasta and shred the cheese.  Drain the pasta – and add the pasta to the 9×13 baking dish too. 

Stir to combine.

Sprinkle with cheeses.

Bake at 325, uncovered, for 10-15 minutes.

Cheese will be nice and melty…

Serve warm.