Veggie Overload Spaghetti
Serves 6
Ingredients
1 Aubergine
2 courgettes
2 red peppers
1 cup button mushrooms
400g spaghetti
1/2 cup basil leaves
3 tbsp red wine or balsamic vinegar
1/2 cup olive oil
2 lemons
1/2 cup cherry tomatoes
50g pine nuts
6 courgette flowers (optional)
Parmesan to serve (optional)
Method
Pre heat oven to 180 degrees C. Chop all veggies except tomatoes and courgette flowers if using. and place in a lined oven tray. Drizzle on half the olive oil making sure they are all well covered. Toss in the oil and place in the oven for 20 mins. Chop cherry tomatoes in half and fill a large pot of water and begin to boil. Once this has boiled add the spaghetti and cook according to pack instructions. Remove veggie tray from the oven and place the cherry toms, pine nuts and flowers. Place back in the oven for 5 mins. Drain spaghetti and set aside. Remove veggies from the oven and pour on top of spaghetti. Mix together then add remaining olive oil, vinegar and lemon juice. Roughly chop basil and sprinkle on top to serve. If using Parmesan, sprinkle on top.