| 11 | 25 | 459 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 20 min | 7 |
| 1 3/4 eggplant peeled | Eggplant (diced into half-inch pieces) |
| 1 3/4 medium | Zucchini (chopped) |
| 3 1/2 cup | Cherry Tomatoes |
| 3 1/2 medium | Carrots (sliced) |
| 1 large | Red onion (sliced) |
| 5 1/4 clove(s) | Garlic (minced) |
| 1/4 cup | Thyme, fresh |
| 1/2 tsp | Sea Salt (to taste) |
| 481 gm | Chickpea Fusilli (any type of pasta) |
| 3 1/2 tbsp | Balsamic vinegar (to taste) |
| 2 cup | Goat cheese, soft |
Preheat the oven to 425oF (220oC). Line your baking sheets with parchment paper.
In a large bowl, toss together everything except the pasta, goat cheese, and balsamic vinegar. Transfer to the baking sheets and spread the veggies in an even layer. Roast for 20 minutes. Coat with 1tbsp olive oil.
Meanwhile, cook the pasta according to the package directions. Drain the water and return the pasta to the pot.
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. Top with crumbled goat cheese. Enjoy!
Leftovers: Refrigerate in an airtight container for up to four days.
Serving Size: One serving equals approximately 1 1/2 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.
| Grain | 0.8 |
| Milk Alternative | 0.9 |
| Vegetables | 5.0 |
