This is the perfect weeknight recipe and a great way to eat your daily recommended dose of vegetables! Full of flavour and incredibly simple to make, this dish will satisfy your tastebuds and nourish your body with loads of antioxidants and essential vitamins and minerals.
Roasting the vegetables really brings out their flavour and makes them easier for our bodies to digest. The roasted veggies taste so good on their own, that not much else is needed to make this recipe delicious. It is also an amazing recipe to introduce people to eating a plant-based diet as you would never know it is as healthy as it is.
Ingredients (serves 2)
1 green zucchini
1 yellow zucchini (or another green one)
1 french shallot (or 1/4 cup diced onion)
1 clove garlic
1 tablespoon olive oil
2 teaspoons of dried herbs (I used Herbes de Provence)
1 cup of cherry tomatoes
Preheat oven at 375 F (180 C)
Start by chopping all the vegetables. Dice the onions and crush the garlic. In a baking tray, mix the diced aubergine, zucchinis, shallot, garlic, olive oil and dried herbs.
Bake for 20 minutes, then add the tomatoes and bake for another 10 minutes.
Cook the pasta, drain and reserve 1/4 cup of the water.
Mix the pasta, water and basil leaves with the roasted vegetables.