If you haven’t watched the documentary Forks Over Knives yet, you should. It is an extremely informative documentary explaining in easy to understand (and scientifically backed) terms why plant-based eating is the way to optimal health and wellness. Whatever nutrients you are looking for from animals, you get them from plants. And they are actually more bio-available, meaning easy for humans to absorb and digest, coming from plants than they are from animal foods.
This recipe is inspired by one of their recipes. I made some minor changes to make this gluten free as well as plant based.
1 pound gluten free pasta
1/2 large red onion, diced
2 medium carrots, cut into matchsticks
1 pint grape tomatoes, halved
1 medium zucchini, spirialized
1 pound eggplant, skin on, cut into cubes
1/4 tsp Himalayan seat salt
2 1/2 tbsp dried thyme (or chopped fresh thyme leaves)
3 cloves garlic, minced
2 tbsp lemon juice
3 tbsp balsamic vinegar
- Cook pasta according to package directions. Drain and pour back into the pot.
- Preheat oven to 425.
- In a large bowl add all the veggies and salt and mix everything together. Place mixture on a large baking sheet.
- Roast for 20 minutes.
- While veggies are roasting, in a small bowl mix the thyme, garlic, lemon juice, and vinegar.
- After 20 minutes, pour the seasoning mixture on the veggies, stir around, and roast for another 10 minutes.
- Add the roasted veggies to the cooked pasta. Stir well to combine. Adjust seasoning to taste, if you wish (more garlic or thyme, maybe a pinch of salt and pepper).