1medium or large zucchinicubed (I like to quarter the zucchini lengthwise, then cut it crosswise into about 3/4-inch pieces)
1small eggplantabout a pound, trimmed and cut into cubes
2bell pepperscut into a large dice
2tablespoons+ 2-3 teaspoonsas needed olive oil
Coarse salt and black pepper
4teaspoonsfresh thyme leaves
1-2tablespoonslemon juiceto taste
8ouncespasta of choicewhole wheat, spelt, brown rice, quinoa, etc.
2cupsarugula or baby spinach
1recipe lemon pepper tempeh cubesyou can substitute baked tofu, either homemade or store-bought, smoked tofu, seasoned seitan pieces, or vegan sausage of choice!
Preheat your oven to 400F. Toss the vegetables with 2 tablespoons olive oil and the lemon zest. Place them on 1 or 2 lined baking sheets (depending on oven size) and sprinkle generously with salt and pepper. Roast the vegetables for 20 minutes. Add the minced garlic and give the vegetables a good stir on the baking sheet. Continue roasting for another 15 minutes, or until the vegetables are browning at the edges and tender.
When the veggies are close to ready, bring a pot of salted water to a boil. Cook your pasta according to package instructions. When the pasta is ready, drain it and then toss it with the remaining olive oil (as much as you need to dress the pasta lightly), lemon juice, and thyme leaves. Season to taste with salt and freshly ground black pepper.
To serve your bowls, you can either divide the pasta, tempeh cubes, greens, and roasted veggies evenly in four bowls. Or you can stir everything together in a large mixing bowl before dividing onto plates or bowls and serving.
Leftover pasta, tempeh, and roasted veggies will keep for up to 3 days in an airtight container in the fridge.