Ingredients
- 1 medium zucchini diced
- 1 medium eggplant diced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 large onion diced
- 3 cloves garlic minced
- 2 cups cherry tomatoes halved
- 1/4 cup olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 12 ounces whole-wheat spaghetti
- Fresh basil leaves for garnish
- Grated Parmesan cheese for serving
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Toss zucchini, eggplant, bell pepper, onion, garlic, and cherry tomatoes with olive oil, basil, oregano, thyme, salt, and pepper on the baking sheet.
- Roast the vegetables in the preheated oven for 35–40 minutes, stirring halfway through, until they are tender and caramelized.
- While the vegetables are roasting, cook the spaghetti in salted boiling water, according to package instructions until al dente. Drain and set aside.
- Toss the roasted vegetables with the cooked spaghetti, adjust seasoning if needed, and serve hot garnished with fresh basil and grated Parmesan cheese.
