Roasted Ratatouille Spaghetti
Enjoy this vibrant and wholesome Roasted Ratatouille Spaghetti, packed with colorful vegetables and savory herbs. This delicious and satisfying meal is perfect for those focusing on weight loss, offering high fiber and low fat for a nourishing, guilt-free experience that doesn't compromise on flavor.
Preparation
1
Preheat your oven to 200°C (390°F).
2
Chop the zucchini, eggplant, bell pepper, and onion into bite-sized pieces. Mince the garlic cloves.
3
In a large bowl, combine the chopped zucchini, eggplant, bell pepper, onion, and minced garlic. Add the olive oil, dried mixed herbs, salt, and black pepper. Toss well to evenly coat all the vegetables.
4
Spread the seasoned vegetables in a single layer on a large baking sheet. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
5
While the vegetables are roasting, cook the whole wheat spaghetti according to package directions until al dente.
6
Once the vegetables are roasted, carefully add the canned diced tomatoes to the baking sheet and stir them in with the roasted vegetables. Return to the oven for another 5-7 minutes to heat the tomatoes through.
7
Drain the cooked spaghetti. You can either add the spaghetti directly to the baking sheet with the vegetable mixture and toss to combine, or serve the roasted ratatouille over individual portions of spaghetti.
8
Garnish with fresh basil before serving.
Nutrational Values per serving
60
kcal
2g
protein
11g
carbs
1g
fat