Roasted Greek Veggie Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
  • Roasted Greek Veggie Pasta
  • 1 8oz box Banza pasta (I used rotini, but they have lots of fun shapes!)
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 medium red onion, sliced
  • 1 medium zucchini, sliced and cut into ½ rounds
  • 1 cup cherry tomatoes, halved
  • ¼ cup kalamata olives, roughy chopped
  • 4 tbsp olive oil, divided
  • 1 tbsp red wine vinegar
  • zest & juice of 1 lemon
  • 2 garlic cloves, finely minced
  • 1½ tsp dried oregano, divided
  • 1¾ tsp sea salt, divided
  • ½ tsp black pepper
  • ¼ tsp red pepper flakes
  • chopped parsley, for topping, optional
  1. Preheat oven to 400 degrees. In a large bowl, toss chopped peppers, onion, zucchini, and tomatoes with 2 tbsp olive oil, lemon zest, 1 tsp sea salt, ½ tsp pepper, and 1 tsp dried oregano.
  2. Spread veggies on baking sheet and roast 20-30 minutes.
  3. While veggies roast, cook Banza pasta according to package directions, then drain, rinse, and set aside.
  4. Prepare vinaigrette by combining remaining 2 tbsp olive oil, lemon juice, red wine vinegar, garlic, ¾ tsp sea salt, ½ tsp dried oregano, and red pepper flakes. I like to shake it up in a jar!
  5. In large bowl, toss pasta and roasted veggies with vinaigrette. Garnish with chopped parsley if desired. Serve warm.
Recipe by Heart & Stove at