One night last week I faced a common dilemma: What to make for dinner.
Spaghetti is always an option for me and it just so happened that we had spaghetti and organic/vegan pasta sauce. So, I decided that's what I should make.
We had a bunch of in season veggies and I knew I wanted to incorporate those some how. I sliced eggplant and sprinkled it with salt to draw out the bitterness. I then sliced zucchini into thin "planks", drizzled them with olive oil, sprinkled with salt and pepper and slid them under the broiler for a few minutes. I made whole wheat spaghetti noodles and cooked them to the desired done-ness and drizzled them with olive oil so as not to stick together.
I roasted asparagus the same way I did the zucchini and decided to not roast the eggplant the same way since I had already roasted 2 other veggies. I instead cut the eggplant into chunks, sauteed it in olive oil and added diced red onion and minced garlic later on. Of course, I seasoned this with salt and pepper as well and added some cracked red pepper flakes. I added the jarred pasta sauce and warmed it all together.
After the veggies came out of the oven, I served up spaghetti with the sauce on top and got all fancy like and fanned the zucchini over the top. I served the asparagus on the side.
IT WAS SO DELICIOUS! It tasted like eggplant Parmesan without the Parmesan...but the cheese was not missed. I would HIGHLY recommend making this dish as even non vegans will be satisfied. Dinner dilemma solved!
Happy eating!
I WANT THAT IN MY BELLY RIGHT NOW. OH GOD.
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