Pasta with Roasted Veggies and Veg Pepperoni


When eating eggplant parmesan, I find myself wanting a mild, healthy vegetable and carb accompaniment to balance the tart flavor of tomato sauce and richness of the breading.  This dish perfectly fits the bill.  It’s full of flavor and yet light.  It can be served hot as a meal in itself, or cold as a side.  Or if, you’re like me, it can be gobbled up during a midnight snack attack.


  • 3 bell peppers (combination of green,  yellow, red, and/or orange) chopped in ½″ sq pieces
  • 2 yellow onions, chopped in ½″ sq pieces
  • 1 bunch asparagus, ends cut off, chopped into 2″ pieces
  • 3 garlic cloves, heads & butts chopped off, lightly smashed, peel removed
  • 1/4 c extra virgin olive oil
  • 1 T salt
  • 16 oz angel hair pasta or spaghetti
  • ½ Seitan-O-Greatness log, cut in 1 inch strips
  • ½ c black olives, sliced
  • 1 T capers
  • ½ c parmesan, shredded (optional)



Cook the pasta according to package directions.  Drain, rinse, and set aside.

Put the chopped peppers, garlic cloves, onions, and asparagus in a large zip lock bag.  Pour in the olive oil and salt.  Zip the bag closed and massage it to coat the veggies well. Place the veggies in a crowded, single layer on a baking sheet. Bake them for 15 minutes at 400oF. Turn the pieces over with a spatula (if the pieces in the corner are burning, move them to center), put the pan back in the oven, and bake for another 15 minutes, or until they are wilted, browned on the edges, and bubbling in their own juice.  Take the veggies out of the oven.

Mix the veggies with the pasta, sliced olives, capers, and sliced seitan.  Salt and pepper to taste.  Add the parmesan if desired.


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