Description
Simple Vegetables Pasta – Healthy, vegan and gluten-free dish, seasoned with Mediterranean herbs
Ingredients
Scale
For the veggies
- 2 zucchinis, sliced in half-moons
- 1 eggplant, cubed or sliced
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 orange pepper, sliced
- 1⁄2 cherry tomatoes
- 1 cup basil leaves
- 1 lb. wild mushrooms
- 1⁄4 cup pine nuts
- 1 lb gluten-free pasta
For the dressing (optional, pairs well with my sun dried tomato pesto)
- 1 tbsp. thyme
- 1 tbsp. oregano
- 1 lime, squeezed,
- 1 garlic glove, minced
- 1⁄4 cup oil avocado oil
- 1⁄4 tsp. salt or to taste
- Pepper to taste
Instructions
- Preheat oven at 450F. Marinate veggies in dressing.
- Place veggies on a baking sheet lined with parchment paper.
- Roast for 45 minutes or until the veggies are tender.
- Flip everything once half way through.
- Cook pasta according to packaging.
- Place in a serving dish with pasta. Sprinkle with fresh basil, pine nuts and a drizzle of olive oil.