INFO
| Servings | 4 |
| Prep time | 25 minutes |
INGREDIENTS
| Eggplant (large, diced into half-inch pieces) | 1 |
| Zucchini (medium, chopped) | 1 |
| Cherry Tomatoes | 300 grams |
| Carrot (medium, sliced) | 2 |
| Red Onion (large, sliced) | 80 grams |
| Garlic (cloves, minced) | 3 |
| Thyme (fresh) | 2 1/2 tbsps |
| Sea Salt (to taste) | 1/4 tsp |
| Chickpea Pasta (dry) | 285 grams |
| Balsamic Vinegar (to taste) | 2 tbsps |
Step 1
Preheat the oven to 425°F (220°C). Line your baking sheets with parchment paper.
Step 2
In a large bowl, toss together everything except the pasta and balsamic vinegar. Transfer to the baking sheets and spread the veggies in an even layer. Roast for 20 minutes.
Step 3
Meanwhile, cook the pasta according to the package directions. Drain the water and return the pasta to the pot.
Step 4
Add the roasted veggies to the cooked pasta and stir in the balsamic vinegar. Taste and adjust the salt, thyme, or balsamic vinegar as needed. Enjoy!
TIPS
LEFTOVERS
Refrigerate in an airtight container for up to four days.
SERVING SIZE
One serving equals approximately $11 / 2$ cups.
MORE FLAVOR
Add your choice of additional herbs and spices, or use a dressing of your choice instead of balsamic vinegar.
ADDITIONAL TOPPINGS
Add spinach, marinated tofu, chicken, turkey, tuna, avocado, or sunflower seeds.
NUTRITION PER SERVING
| Calories | 324 |
| Carbs | 60g |
| Fat | 5g |
| Protein | 21g |
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