Whole wheat spaghetti: 60g (dry), Eggplant: 50g (1/2 cup, diced), Zucchini: 50g (1/2 cup, diced), Bell pepper (red): 50g (1/2 cup, diced), Cherry tomatoes: 50g (1/4 cup, halved), Red onion: 30g (1/4 cup, diced), Garlic: 3g (1 clove, minced), Feta cheese: 30g (2 tbsp, crumbled), Kalamata olives: 15g (5-6, pitted and sliced), Olive oil: 10ml (2 tsp), Balsamic vinegar: 5ml (1 tsp), Dried oregano: 1g (1/4 tsp), Fresh basil: 5g (1 tbsp, chopped), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Preheat oven to 425°F (220°C). 2. In a bowl, toss 50g diced eggplant, 50g diced zucchini, 50g diced bell pepper, 50g halved cherry tomatoes, 30g diced red onion, and 3g minced garlic with 7ml olive oil, 1g dried oregano, 1g salt, and 1g black pepper. 3. Spread the vegetables on a baking sheet and roast for 20-25 minutes, stirring halfway through, until tender and slightly caramelized. 4. Meanwhile, cook 60g whole wheat spaghetti according to package directions. Drain. 5. In a large bowl, toss the cooked pasta with the roasted vegetables, 15g sliced olives, 5ml balsamic vinegar, and remaining 3ml olive oil. 6. Serve topped with 30g crumbled feta cheese and 5g chopped basil.
