How to make Easy Vegan Pasta

Preheat oven to 400°F.

Cut the zucchini, bell peppers, eggplant, and onion into small-sized pieces.

Mince the garlic cloves and set aside.

Place the cut vegetables onto a baking sheet, drizzle with oil and sprinkle with oregano, salt, and pepper. Toss to coat them evenly with the seasoning.

Roast vegetables in the preheated oven for 20-25 minutes or until they're lightly caramelized.

While the vegetables are roasting, cook the pasta according to the package instructions until al dente and set aside.

On a stove, heat a skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes or until fragrant.

Add the canned diced tomatoes to the skillet and let it simmer for 5-10 minutes until the sauce has thickened.

Add the cooked pasta and roasted vegetables to the skillet.

Toss everything together and cook for an additional 1-2 minutes to heat through.

Serve hot and enjoy your delicious vegan pasta!