Plant-Based Meal Prep Recipes That Everyone Will Love

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Ratatouille pasta salad takes the classic French vegetable dish and transforms it into a vibrant, make-ahead meal. Roasted zucchini, eggplant, bell peppers, and tomatoes are tossed with pasta and a light vinaigrette for a dish that’s both hearty and refreshing. The roasted vegetables give the salad a smoky depth of flavor, while the pasta keeps it filling enough for a main course. It’s a colorful, plant-based option that works equally well for weekday lunches or as a crowd-pleasing side at gatherings.

Ingredients (for 4 servings):

• 3 cups cooked pasta (penne or fusilli work well)
• 1 zucchini, diced
• 1 small eggplant, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 medium tomatoes, diced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt & pepper, to taste
• 1/4 cup fresh basil, chopped
• 2 tbsp balsamic vinegar

Instructions:

1. Preheat the oven to 400°F. Spread the zucchini, eggplant, bell peppers, and tomatoes on a baking sheet. Drizzle with olive oil, sprinkle with oregano, thyme, salt, and pepper, and roast for 20–25 min. until tender and lightly caramelized.
2. Cook the pasta according to package instructions, then drain and let cool.
3. In a large bowl, combine the roasted vegetables with pasta.
4. Drizzle with balsamic vinegar and toss until evenly coated.
5. Garnish with fresh basil before serving.